Salted Caramel Coconut Panna Cotta

 
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I mean, c’mon. Is there anything better than a smooth and creamy, sweet treat that isn’t loaded with garbage? Plus a little bit of saltiness… man-oh-man, all of my favorite things wrapped up in one little dish!

I love salted caramel and have probably used it in a dozen different ways, but this version may just be my favorite! Honestly, the whole thing is kinda like “let’s see how many ways we can use coconut, dates and honey in one recipe!” It’s easy enough that pretty much any skill-level can pull it off — Honestly, the whole thing is kinda like “let’s see how many ways we can use coconut, dates and honey in one recipe!”

The most challenging part is getting the panna cotta out of the ramekins. It took me a few tries! I have the instructions for this detailed within the recipe…but here is a tip… don’t let the ramekin’s sit too long in the warm water. I had one of the panna cotta’s totally melt in the process. No sweat, though…I stuck it back in the fridge and it was right as rain!

Salted Caramel Coconut Panna Cotta

prep time: 20 minscook time: 3 hourtotal time: 3 hours and 20 mins

ingredients:

Panna Cotta
  • 1 can full-fat coconut milk
  • 3 medjool dates
  • 1 tbsp honey
  • 1 tbsp gelatin
  • Coconut Chips and Salted Caramel Sauce for garnish
Salted Caramel Sauce
  • 15 medjool dates
  • 1 can coconut cream (water excluded)
  • 3 tbsp coconut milk
  • 1 tsp sea salt
  • 1 tsp vanilla extract (alcohol free)

instructions:

For the Panna Cotta
  1. Boil the dates for 10 minutes, then allow to cool. Use a fork to smash, removing the pit.
  2. Place all ingredients except gelatin in a food processor and process until smooth.
  3. Pour the panna cotta mixture into a shallow pan, and sprinkle the gelatin over the top. Let it set for about 5 minutes.
  4. Place the pan on the stove top and bring to medium heat. Whisk the gelatin into the mixture until fully dissolved.
  5. Pour the panna cotta mixture into ramekins, and refrigerate for 3-4 hours (glass ramekin's seem to work better for the removal process, step 6).
  6. When ready, remove from the refrigerator. To remove the panna cotta from the ramekins, set each ramekin in a bit of warm water for a couple of minutes (if the panna cotta begins to look like melted ice cream around the edge, put it back in the fridge for a few minutes). Use a knife to separate the panna cotta from the inside edge of the ramekin, then flip the ramekin over onto a plate. The panna cotta will slide out.
  7. Drizzle with the salted caramel sauce and garnish with coconut -chips.
For the Salted Caramel Sauce
  1. Boil the dates for 10 minutes, then allow to cool. Use a fork to smash, removing the pit.
  2. Combine all ingredients in a food processor and process until smooth and creamy. This may take 10 minutes or so!
  3. Transfer to a squeeze bottle, or which ever container you will be using to drizzle over the panna cotta.
  4. Store any remaining sauce in the fridge.
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