This is a lovely make-ahead dessert. If you don’t have fresh turmeric on hand, you can use extra ginger. Kefir is a probiotic-rich drink that I love to always keep on hand, but you can switch it with regular milk if you prefer.
450ml milk kefir
270ml coconut cream
1 tsp fresh grated ginger
1 tsp fresh grated turmeric
55g (1/4 cup) raw sugar
1 tsp natural vanilla extract
1 tbsp gelatine powder (preferably organic, grass-fed)
Coconut nectar, to serve (optional – see Tip)
Chopped pistachios, to serve (optional)
Edible flowers, to serve (optional)
1. Lightly grease six ramekins or moulds (125ml capacity), wiping out any excess oil. Place moulds on a tray and set aside. Place milk kefir into a large jug and set aside.
2. Combine coconut cream, ginger, turmeric and sugar in a small saucepan. Gently heat over a low heat for 2-3 minutes to warm through. Remove from heat, add vanilla and set aside for 5 minutes for flavours to infuse.
3. Place 2 tablespoons boiling water in a small heat-proof bowl. Sprinkle over gelatine. Stir to dissolve, then stir into warm coconut mixture. Pour coconut mixture through a fine sieve into reserved jug of kefir. Mix well to combine. Pour mixture evenly into prepared moulds and refrigerate for at least 3-4 hours or overnight until set.
4. Run a small knife or spatula around moulds and turn out panna cottas onto serving plates (or you can serve them in their moulds if preferred). Drizzle over coconut nectar and serve scattered with pistachios and flowers.
Coconut nectar comes from the sweet sap of the flower buds of the coconut blossom. It has a lower glycemic index and higher nutrient content than cane sugar. Coconut sugar is actually the dehydrated and crystallized form of this nectar. You can buy coconut nectar from health food stores, but if you’re having trouble sourcing it, you can use raw honey instead. Also remember, it is a form of sugar, so go easy.