Coconut Panna Cotta with Fresh Figs

Everyone I know adores panna cottas. For all their simplicity, I think they're an elegant finale to any meal. And there are so many flavors you can incorporate in both the panna cotta and the fruit. Coconut anything is a family favorite, so it's a natural for me to use as a flavor base here; combined with finding fresh figs in my market, what could be a better combo?

Panna cottas are a cinch to make and they only take a few hours to set in the fridge. This one is so feminine and delicate looking, isn't it? It's got "ladies who lunch" written all over it. 

Coconut Panna Cotta with Fresh Figs
From Inspiring the Everyday

Ingredients:

1-15 ounce can coconut milk

¼ cup granular sugar

2 inch piece of vanilla bean, scraped or 1 teaspoon vanilla bean paste

1 ¾ teaspoons powdered gelatin

2 tablespoons cold water

 Vanilla Fig Syrup [see recipe below]

Fresh Ripe Figs (retain some for garnishing)

Method:

In a small bowl sprinkle gelatin over the water and stir. Set aside to bloom. Heat the coconut milk, sugar and vanilla bean just to a boil. Strain. Add 1/4 cup of the hot milk to the gelatin and stir to dissolve. Then add all the gelatin to the remaining coconut milk.

Fill your dishes and refrigerate for 4 hours.

Vanilla Fig Syrup Recipe

 Ingredients:

¼ cup granular sugar

4 large ripe figs, halved

2 Tablespoons Grand Marnier liqueur 

1 Tablespoon water

1 inch piece vanilla bean, chopped, or 1 teaspoon vanilla bean paste

Method:

Bring all ingredients to a gentle simmer in a small sauce pan. Simmer until figs have released their flavor and color. Strain and cool.