Coconut oilto brush the molds (if you want to unmold the panna cotta)
6cupsserving cups or molds
1packet gelatinapproximately 10 grams, or 2 1/2 tsp
⅓cuphoney½ cup sugar
2 ¼cupcoconut milkhomogeneous coconut milk from a can. Not the kind that separated into two layers.
Passion Fruit Syrup
⅓cupof passion fruit pulpabout 2 - 3 fruits
¾cupwhole raspberries (or frozen is fine too)or more
Granola, as needed
Coconut Panna Cotta
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.
Sprinkle the gelatin over the ¼ cup of water. Stir gently and allow the gelatin to bloom for 10 minutes.
Place the milk, honey and coconut milk in a saucepan. Heat gently while stirring to mix in the honey completely.
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.
If the panna cotta is going to be served in serving cups
Top the panna cotta with fruit compote, sauce or granola.
If the panna cotta is going to be served unmolded
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.
Serve the coconut panna cotta with fruit compote, sauce or granola.
Passion Fruit Sauce
Mix and passion fruit pulp and honey until well combined.
Spoon over the panna cotta.
Mix the raspberries, honey and lemon. Crush the raspberry gently (do not puree, keep the compote chunky), and mix well.