Coconut Pannacotta with Roasted Figs
Author: Abby Fammartino
- 2 cans full fat coconut milk, divided (I prefer Native Forest or Natural Value)
- 1 tablespoon unflavored gelatin
- ¾ cup coconut syrup or maple syrup
- 1 vanilla bean, scraped (or 2 teaspoons vanilla extract)
- 2 pints mixed berries or figs, de-stemmed (and pitted if cherries)
- 2 Tbsp. coconut sugar or coconut syrup
- 1 tsp. lemon juice
- Pour 1 cup of coconut milk into a medium saucepan and sprinkle evenly with the gelatin. Let the milk sit for 5 minutes or so to allow the gelatin to begin to activate.
- Heat the milk and gelatin over medium low heat, stirring constantly, until gelatin is dissolved and milk begins to steam.
- Remove from the heat. Stir the remaining milk and maple or honey into the saucepan and whisk until all the ingredients are dissolved. Let the mixture cool for 10 minutes before pouring into ramekins.
- Divide the coconut milk mixture evenly among 6-8 fancy glasses or ramekins. Cover panna cottas tightly with plastic wrap, making sure the plastic wrap does not touch the cream's surface. Refrigerate for about 4 hours, until cold and set.
- Remove from the fridge 5-10 minutes before serving, and top with roasted figs and serve with biscotti for a decadent end to a summer dinner.
- For the figs preheat oven to 350. In the same (rinsed and wiped out) skillet you used to blister the cherries or tomatoes for the sauce, add the cherries or figs and all ingredients, rolling to coat evenly. Roast for 15-20 minutes. Serve with ice cream and biscotti.