Coconut Milk Dragonfruit Panna Cotta

Coconut Milk Dragonfruit Pannacotta

1/4 c cold almond milk or coconut milk creamer (unsweetened) Like NutPods or Califia
1 13.5 oz can full fat coconut milk (2 cups)
1 package unflavored gelatin (such as Knox)
2 T honey
2 T pitaya powder (freeze dried dragonfruit powder)  like Terrasoul
1 t vanilla (I like vanilla paste)
pinch salt


Topping
1 c coco whip (non-dairy coconut whipped topping)
1-2 t pitaya powder (depending on color desired)


I like to use a microwave to make quick work of this.  Sprinkle the gelatin evenly over the 1/4 cup cold almond or coconut milk creamer and set aside.  While that sets, heat the coconut milk in the microwave in a heat proof bowl or pitcher until just about bubbling.  My microwave takes 2 minutes.  You can also carefully heat the coconut milk in a saucepan on the stove over medium low heat until it just starts to bubble around the edges, making sure you don’t scorch or burn it.


Pour a bit of the hot coconut milk into the cold gelatin mixture and stir until the gelatin looks well dissolved.  Then pour all of that into the hot coconut milk and whisk.   Whisk very well to ensure there are no gelatin lumps present.  Whisk in honey, vanilla and a small pinch of salt.  If lumps should happen, you can always strain through a fine sieve if needed.


To get the bi-colored slanted panna cotta cups, place your clear glass cups slightly tilted into an egg carton or taco holder to hold them.  Carefully pour half of the mixture into the cups until the liquid starts to come up toward the lip of the glass.  (see YouTube how to video for instructions).
Place in the fridge to firm up for about 40 minutes or until it starts to hold its shape.


Whisk pataya powder into remaining coconut milk to make a lovely pink color.  Keep in a warm place so it doesn’t set or you can gently heat a few seconds in the microwave if needed.


Pull half filled panna cotta cups out of the fridge and pour in pitaya (dragonfruit) coconut mixture to top off.  Place back in the fridge to set fully.  This will take a couple of hours or leave overnight.


To top, mix the coco whip and additional pitaya powder to make desired light pink color.  Place in a plastic bag.  Cut the tip off the plastic bag and pipe over the panna cottas.