1/4 cup hot water
1½ TSP gelatin (I use Vital Proteins Beef Gelatin - you can find it on Amazon!)
½ cup pomegranate juice
pomegranate arils to sprinkle on top
1 can (13.5 oz) full fat coconut milk
1 TBSP raw honey
½ TSP vanilla extract
½ TSP gelatin (I use Vital Proteins Beef Gelatin - you can find it on Amazon!)
2 TBSP water
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 two hours.
After panna cotta has chilled, dissolve 1½ TSP gelatin in 1/4 cup boiling water and stir. 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 2 hours. Once the pomegranate jelly has firmed, top with pomegranate arils.
Servings 4 servings