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Coconut Panna Cotta

Are you surprised to see such a fancy dessert? Don’t be! Christina Lane made this one dairy-free and naturally sweetened so that she doesn’t feel badly about eating it for breakfast. And she tops it with fruit soaked in honey just because it tastes good. (Honey is acidic and it breaks down the fruit while it rests.) Lane used figs because summer was in full swing when she perfected this recipe, but mango and raspberries are great here too.

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Ingredients

number of servings
1
  • 4 ripe figs Added to
  • 3.0000000004 tablespoon With Added to
  • 1 teaspoon unflavored powdered gelatin Added to
  • 2 teaspoon cold water Added to
  • 1 Cup canned, full-fat coconut milk Added to
  • 0.125 teaspoon fine sea salt Added to
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Directions

10 min.
1. Step

First, make the fruit topping: Wash, trim, and quarter the figs. Cover them with the honey, stir, and let them marinate for at least hour, but up to day.

2. Step

Next, add the gelatin and cold water to a small bowl. Stir to dissolve the gelatin, then let it rest for 5 minutes.

3. Step

Meanwhile, in a 2-quart saucepan, heat the coconut milk, honey, and salt. Taste the mixture and adjust it to your taste — more honey, more salt, perhaps a little vanilla extract? It’s your call.

4. Step

Bring the coconut milk almost to a boil — steam will rise quickly from the surface, and you might see a few bubbles around the edge of the pan.

5. Step

Remove the pan from the heat.

6. Step

Add the gelatin to the coconut mixture and whisk vigorously.

7. Step

Pour the mixture evenly into two glasses, cover, and let set in the fridge for at least 4 hours or up to 48 hours in advance.

8. Step

Serve with the honey-soaked figs.

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