Coconut Panna Cotta With Hibiscus Syrup
Panna Cotta Mixture
- 1 (13.5 oz.) can unsweetened coconut milk
- 1/2 cup heavy cream
- 1/4 cup sweetened condensed milk
- 1/4 tsp. Himalayan pink salt (fine)
- 1 tsp. vanilla extract
- 1 tsp. organic cornstarch or arrowroot
- 2-1/2 tsp. gelatin (unflavored)
Hibiscus Simple Syrup
- 1/4 cup organic hibiscus flowers
- 1 cup water
- 1/2 lime (juiced)
- 1/4 cup light brown sugar
- 1-1/2 - 2 tsp. cornstarch or arrowroot starch or flour
- 1 tsp. vanilla extract
- 1 cinnamon stick
- In heavy saucepan, combine coconut milk, condensed milk and heavy cream. Add salt, vanilla and cornstarch or arrowroot. Stir together and heat to simmer.
- While milk mixture heats, combine gelatin with 4 Tbsp. water or milk in small bowl. Let rest 1 minute.
- When milk mixture comes to a simmer, remove from heat and stir in gelatin. (Note: Texture should be smooth and velvety.)
- Fill 6-8 ramekins or small dessert bowls with mixture and set aside to cool.
- To make hibiscus syrup, bring all ingredients to boil in saucepan. When mixture thickens, remove from heat.
- Using strainer to remove hibiscus flowers and cinnamon stick, pour syrup into storage container. Refrigerate until panna cotta is ready to serve.
- Using beeswax wrap or plastic wrap, cover ramekins and refrigerate 2-3 hours for soft consistency or 4-5 hours for firmer consistency.
- To serve, carefully remove panna cotta from ramekin, drizzle on hibiscus syrup and sprinkle with dried hibiscus flowers.
- For a sweeter syrup, use 1/3 cup light brown sugar.
- Grab these ingredients and more at Vitacost.com.
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