Coconut Panna Cotta With Berry Compote
- 1 can (13 1/2 Oz. Size) Full Fat Coconut Milk
- 1-1/2 teaspoon Gelatin
- 1/4 cups Maple Syrup
- 1 teaspoon Vanilla
- 1/2 cups Blueberry Compote
- 4 Strawberries, Finely Diced
- Fresh Mint, For Garnish (optional)
- 1. In a small saucepan, whisk the coconut milk until smooth. Sprinkle in the gelatin and whisk until incorporated. Let stand for 10 minutes so the gelatin can bloom.
- 2. Set the saucepan over medium-high heat. Warm the coconut milk, stirring constantly, until it starts to steam and the gelatin appears to be fully dissolved. Do not bring to a boil; you just want the milk to heat to the point where the mixture is smooth. Off heat, whisk in the syrup and vanilla.
- 3. Carefully pour the mixture into ramekins or custard cups. (I transferred mine first to a 4-cup measure to make pouring easier. Some people recommend straining through a sieve, but I found that my mixture was plenty smooth without this step.)
- 4. Refrigerate for the panna cotta for at least 5 hours, or overnight. When ready to serve, divide the compote between the ramekins and garnish with strawberries and mint.
milk, gelatin, maple syrup, vanilla, strawberries, fresh mint
Taken from tastykitchen.com/recipes/desserts/coconut-panna-cotta-with-berry-compote/ (may not work)