Recipe- Perfect For Sunday Pomegranate Panna Cotta

A gorgeous pomegranate panna cotta that’s dairy-free, super easy, make-ahead friendly and perfect for the holidays.The panna cotta has a distinct coconut flavor which pairs beautifully with the pomegranate, thanks to the coconut milk (keeping it dairy-free). I also use my fave gut-healthy gelatin to firm it up. For the pomegranate layer I used organic pomegranate juice, which I find is not quite as bright as mainstream pomegranate juice. Have you noticed that? It’s much darker, but hey that’s okay. I’ll take quality any day of the week. And then there’s just a sprinkle of pomegranate arils on top.

Ingredients

Panna Cotta

13.5 oz coconut milk
1 tbsp honey or maple syrup
½ tsp vanilla extract
1.5 tsp gelatin
2 tbsp water

Pomegranate Jelly

1/4 cup hot water
1.5 tsp gelatin
1/2 cup pomegranate juice
pomegranate arils to sprinkle on top

Method

* To make the panna cotta, place the water in a small dish. Sprinkle the gelatin on top and allow it to bloom for 5 minutes.

* In a saucepan over medium heat, add the coconut milk and honey. Stir until simmering and the honey has dissolved. Reduce the heat to low, add the vanilla extract and bloomed gelatin and whisk for several minutes, until all the gelatin has dissolved.

* Pour the panna cotta into small jars or ramekins and place in the refrigerator for at least 2 hours.

* After the panna cotta has chilled, dissolve 1.5 teaspoons of gelatin in 1/4 cup of boiling water and stir. I do this in a glass measuring cup. Add the pomegranate juice, stir and let cool for 5 minutes.

* Pour the pomegranate juice on top of the panna cotta and chill for another two hours. Once the pomegranate jelly has firmed up, top with pomegranate arils.