Creamy Coconut Panna Cotta - super easy to make, and PALEO and DAIRY FREE (and vegan-friendly). A healthy dessert that can double as breakfast as well - with THREE serving options!
If you're using molds to unmold the panna cotta before serving - gently rub the inside of the molds with some coconut oil. However, if you plan to serve the panna cotta in the serving cups, then you don't need to grease the sides.
When the milk mixture is just starting to steam (DO NOT BOIL!), remove the saucepan off the heat, and add the bloomed gelatin and stir to completely dissolve the gelatin. Then stir in the vanilla.
Place the serving cups or molds on a small tray that will fit in your fridge. Pour the milk mix evenly into the serving cups or molds - about ½ cup of liquid per serving. But if you want to serve larger portions, that's fine too! Allow the panna cotta to cool down, and then cover the serving cups with plastic wrap. Place the tray in the fridge overnight to set. These can be made up to 3 days in advance, but keep the panna cotta covered in the fridge during that time.
Top the panna cotta with fruit compote, sauce or granola.
Take a large bowl and fill it with hot tap water. Place the metal or silicone mold in the water (make sure the hot water is touching the bottom and the sides of the mold) and gently move it in circles for about 5 seconds to loosen the panna cotta. Use a thin blade knife to loosen the edges/sides of the panna cotta, ONLY if needed.
Place the mold over the serving dish, and shake or tap gently to unmold.
Mix and passion fruit pulp and honey until well combined.