coconut hibiscus panna cotta
Give me a giant melty chocolate thing any day of the week. Every day of the week! But with Valentine’s day right around the corner, I thought it would be fun to come up with something light and fun and floral. Grown-up Jello!
Combine your can of coconut milk with the sweetener, I used Truvia, and the hibiscus flowers in a small saucepan and heat up to a simmer on low. I found my dried hibiscus flowers in the bulk section of my local grocery store with the loose teas. If you can’t find them, any fun floral herbal tea will work like Tazo Passionfruit. The longer you simmer the flowers in the coconut milk, the more color and flavor will seep into the mixture. I was going for just a hint so I let it simmer on super low for 10 minutes. You can simmer for longer if you’d like a darker pink and a stronger hibiscus flavor. Remove the flowers and set aside in a small bowl. While your coconut milk mixture is still hot, quickly whisk in a packet of unflavored gelatin. I stir for another minute or 2 while the sauce pan is still on low heat to make sure that the gelatin has dissolved completely. Pour into two small heat proof bowls to cool. I let mine sit on the counter for about 10 minutes before moving them into my refrigerator to set overnight. I made a syrup out of my hibiscus flowers and just enough water to cover them in a bowl. I added a half teaspoon to the water and also let them sit in the bowl in the fridge overnight. Once set I served with a bit of whipped heavy cream and the hibiscus syrup. The cream from the coconut milk will rise to the top and you will get a nice creamy layer. I enjoy the layers and the different textures.
To keep this dessert totally dairy free just skip the whipped cream! With the brands I used, each serving has 2.5 g carbs. Storage tips - this recipe only makes two servings. They should keep in the fridge just fine uncovered.
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