- 300cc of coconut milk
- 150cc of liquid cream, if you can use a coconut one, even better
- 1 teaspoon of vanilla extract
- 1/2 cup of granulated sugar (100 gr. approx.) (you may also use a sweetener that you like)
- 14 grams of unflavored gelatin (they are 2 tablespoons approximately)
- 1 1/2 cup of pomegranate arils
- 2 tablespoons of sugar or sweetener of your liking
- Blackberries for garnish
- First dissolve the gelatin in a little bit of cold water. Set aside.
- In a saucepan over medium heat, mix the coconut milk, cream, vanilla and sugar.
- Once the sugar gets dissolved, remove from the heat and add the gelatin. Mix well. Then pour the mix into individual dessert bowls.
- Refrigerate for a couple of hours to let it harden.
- Meanwhile prepare the sauce. First, with the help of a blender or hand-mixer, extract the juice from the pomegranate arils, but spare a few for garnishing at the end.
- Then mix the pomegranate juice with a little bit of sugar or sweetener, and bring it to heat in a pot, and leave it there until the sugar dissolves. The idea is to reduce the juice a little.
- To serve, dismount the panna cotta from the dessert bowl. In order to do that, bring the base of the bowl under running hot water, just for a few seconds. Then turn the bowl over a plate.
- Then pour pomegranate sauce on top, and garnish with pomegranate arils, as well as with some blackberries if desired.