Coconut Panna Cotta With Hibiscus Syrup

Panna cotta is the thick, creamy Italian dessert comparable to Latin flan or French crème brûlée. Unlike the richness of a custard dessert, panna cotta is delightfully light and versatile in flavor. Start with a creamy base of coconut milk, sweetened condensed milk and heavy cream. After heating the milk mixture, let it cool and stiffen in several small ramekins. The petite panna cottas pop out of their molds and present beautifully with a drizzle of deep red hibiscus syrup and a scattering of dried hibiscus flowers.

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Coconut Panna Cotta With Hibiscus Syrup

Prep Time 5 minutes

Cook Time 10 minutes

Chill 3 hours

Total Time 3 hours 15 minutes

Servings 7

Calories 146 kcal

Author Iso Rapalo

Ingredients

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

Instructions

1. In heavy saucepan, combine coconut milk, condensed milk and heavy cream. Add salt, vanilla and cornstarch or arrowroot. Stir together and heat to simmer.
2. While milk mixture heats, combine gelatin with 4 Tbsp. water or milk in small bowl. Let rest 1 minute.
3. When milk mixture comes to a simmer, remove from heat and stir in gelatin. (Note: Texture should be smooth and velvety.)
4. Fill 6-8 ramekins or small dessert bowls with mixture and set aside to cool.
5. To make hibiscus syrup, bring all ingredients to boil in saucepan. When mixture thickens, remove from heat.
6. Using strainer to remove hibiscus flowers and cinnamon stick, pour syrup into storage container. Refrigerate until panna cotta is ready to serve.
7. Using beeswax wrap or plastic wrap, cover ramekins and refrigerate 2-3 hours for soft consistency or 4-5 hours for firmer consistency.
8. To serve, carefully remove panna cotta from ramekin, drizzle on hibiscus syrup and sprinkle with dried hibiscus flowers.

Recipe Notes

• For a sweeter syrup, use 1/3 cup light brown sugar.
• Grab these ingredients and more at Vitacost.com.

 

Nutrition Facts

Coconut Panna Cotta With Hibiscus Syrup

Amount Per Serving (1 g)

Calories 146 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 5g25%

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 27mg9%

Sodium 95mg4%

Potassium 74mg2%

Carbohydrates 18g6%

Fiber 1g4%

Sugar 14g16%

Protein 2g4%

Vitamin A 308IU6%

Vitamin C 3mg4%

Calcium 57mg6%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.