Coconut Panna Cotta with Blackberry Syrup

18 December


I am so excited about this Coconut Panna Cotta!
I am pretty new to dairy free cooking, and was pretty doubtful that I would find desserts that would satisfy the way custards, puddings and cheesecakes do. But "Oh-how-I-was-surprised!"
This is delicate, creamy, smooth and firm. It's everything a panna cotta should be! The coconut milk is light, but at the same time it is dense and not lacking in creaminess! I was amazed that I could enjoy panna cotta in a less traditional milk based version. But if this Italian cook can love it.. then you can too!

Coconut Panna Cotta
Adapted from the Deliciously Organic website

Ingredients
4 cups full fat coconut milk, divided 
1 tablespoon unflavored gelatin
1⁄3 cup raw or regular honey
2 teaspoons vanilla extract
1 cup seasonal berries

Instructions
Pour 1 cup coconut milk into a medium saucepan and sprinkle evenly with the gelatin. Let the milk
sit for 5-10 minutes to allow the gelatin to soften.

Heat the milk and gelatin over medium heat, stirring constantly, until gelatin is dissolved and milk
begins to steam. Stir the remaining coconut milk and honey into the warm milk and whisk until all the
ingredients are dissolved. Remove the pan from the heat and stir in the vanilla. Let the mixture cool
for 10 minutes.

Divide the coconut milk mixture evenly among 6 glasses or small bowls. Cover panna cottas tightly
with plastic wrap, making sure the plastic wrap does not touch the cream's surface. Refrigerate for

about 5 hours, until cold and set. When you are ready to serve, top with seasonal berries.


Blackberry Simple Syrup
1 1/2 cups granulated sugar
1 cup water
2 cups frozen or fresh blackberries
*Optional; A handful of fresh rose scented geranium leaves and flowers washed and dried

Instructions
Combine sugar, water, and blackberries in a small saucepan, and bring to a boil over medium-high heat, stirring occasionally.

When mixture boils, reduce heat to medium low and simmer for 5 minutes, gently crushing blackberries against side of pan.

Remove the pan from heat and let mixture steep for 15 minutes.
Strain blackberry syrup through a fine mesh strainer into a clean container. Refrigerate until cold, and store covered in the refrigerator for up to 7 days.

Optional;
*For an added aroma, add fresh herbal flowers or mints to your syrup for a refreshing flavor. 
My rose scented geraniums surprised me this winter with an early appearance, so I simmered them in the sugar, water and blackberry liquid while cooking. Add them after the sugar dissolves. Immediately strain the flowers and leaves from the syrup when you have reached your desired syrup thickness. 


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