Vanilla Coconut Panna Cotta with Hibiscus Berry Sauce

Vanilla Coconut Panna Cotta with Hibiscus Berry Sauce

Vanilla Coconut Panna Cotta with Hibiscus Berry Sauce - b. sweet
 

Rich and velvety coconut panna cotta laced with vanilla bean is topped with a tart floral berry sauce and sprinkled with coconut flakes. Made with less than 10 ingredients, this no bake dessert is sure to impress. This recipe makes 2 large or 4 small servings. Making it the perfect dessert to share with a special someone.

 
Vanilla Coconut Panna Cotta with Hibiscus Berry Sauce - b. sweet
Vanilla Coconut Panna Cotta with Hibiscus Berry Sauce - b. sweet

Made with less than 10 ingredients, this no bake dessert is sure to impress.

Vanilla Coconut Panna Cotta with Hibiscus Berry Sauce - b. sweet
 

The berry sauce is made with a steeped hibiscus syrup that adds even more of a vibrant color to the berries. The syrup is made with dried hibiscus flowers and adds a complexity to the slightly sweetened sauce that helps cut through and add brightness to the creamy coconut panna cotta. If you are able to find whole dried flowers they rehydrate while steeping and make a wonderful garnish. I found my flowers at my local trader joes.

 
Vanilla Coconut Panna Cotta with Hibiscus Berry Sauce - b. sweet
Vanilla Coconut Panna Cotta with Hibiscus Berry Sauce - b. sweet
 

Panna Cotta might sound super fancy and difficult but it is pretty easy to make. It is a luscious gelatin set cream that with few ingredients can make a big impression. You can choose to un-mold it onto your serving plates or you can leave it in the glass or ramekin it set and chilled in.

 
Vanilla Coconut Panna Cotta with Hibiscus Berry Sauce - b. sweet

Vanilla Coconut Panna Cotta with Hibiscus Berry Sauce

 

 

Vanilla Bean Coconut Panna Cotta

  • 1 package granulated gelatin

  • 3/4 cup coconut milk

  • 1 cup coconut cream

  • 1 cup heavy cream

  • 2 tablespoons powdered sugar

  • 1/2 teaspoon vanilla bean paste

Hibiscus Berry Sauce

  • 1/2 cup fresh or frozen mixed berries

  • 4 dried hibiscus flowers (can sub for hibiscus tea)

  • 1/4 tablespoons powdered sugar

    * coconut flakes for garnish

Vanilla Coconut Panna Cotta:

Prepare four 4 ounces or larger ramekins, molds or glasses by very lightly greasing with coconut oil or vegetable oil. You can skip this step if you do not place on on mold the panna cotta. I used 4 French wine glasses as my molds. but you could easily leave it in the glass for serving.

In a small bowl, sprinkle the gelatin over 3 tablespoons of cool water. Mix and let sit to soften.

In a small sauce pan over medium heat, heat together the coconut milk and cream until it just begins to bubble on the edges. Lower the heat and add in the softened gelatin, mixing until completely melted.

Remove the pan from the heat and prepare a large bowl with ice water. Strain the coconut gelatin mixture into a slightly smaller bowl and place that bowl into the ice water. Gently scrape the bowl with a rubber spatula and mix until the mixture chills and begins to thicken. If the mixture starts to set remove it immediately.

Pour out the ice water from the large bowl and wipe clean. Place the heavy cream in the bowl and mix in the powdered sugar until dissolved. Gradually add in the coconut gelatin until fully mixed. Try not to mix to vigorously to prevent air bubbles form forming.

Pour the mixture into your prepare ramekins, glasses or molds. Place in the fridge for at least 4 hours or until set.

To un-mold your panna cotta, run the sides of your mold under warm water until it begins to loosen. Use your finger to gently pull the panna cotta from the edge. Then, invert onto your serving dish.

Hibiscus Berry Sauce:

In a small sauce pan over medium high heat, mix together 1 cup of water with powdered sugar. Bring to a boil and let boil for 1 minute. Remove from the heat and add in the hibiscus flowers. Set aside and let steep for 30 minutes.

Remove hibiscus flowers from the syrup and discard or reserve for garnish. Add the berries to the pan and place back on the stove and heat to medium high. Bring to a low boil and cook until slightly thickened. *if using frozen berries try not to stir too much the break the berries up or reserve 1/4 of he berries to be added after the sauce begins to thicken.

Refrigerate the sauce and chill for at least 2 hours before serving.

 

Vanilla Coconut Panna Cotta with Hibiscus Berry Sauce - b. sweet

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