Coconut Rosewater Panna Cotta with Poached Rhubarb

You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats!

You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats!

INGREDIENTS

For the Panna Cotta:

2 cup/500ml/1 lb Coconut milk

2 tbsp/10g/0.3 oz Agar Agar powder

1 tbsp/20ml/0.7 oz Water

1/2 each Vanilla bean pod seeded

4 tbsp/56g/2 oz Natvia

1 tbsp/20ml/0.7 oz Rosewater

3 each Cardamom pods, crushed

For the Poached Rhubarb:

500g/1 lb 1.6 oz rhubarb stalks, cut into 6cm lengths

3 tbsp/42 g/1.5 oz Natvia

1 tbsp/20ml/0.7 oz Water

1 tbsp/20ml/0.7 oz Lemon Juice

2 strips Lemon Rind

Place the coconut milk, vanilla bean pod and seeds, Natvia, rosewater and cardamom pods in a large saucepan over medium heat and bring to a simmer, whisking constantly.
In a small bowl, combine the agar-agar powder and water. Add the agar-agar mixture to the simmering milk and cook over low heat for another 2 minutes.
Discard the cardamom pods and vanilla pod from the mixture and immediately divide the mixture between ramekins. Refrigerate for 2-4 hours or until completely set.
Combine all the ingredients in a saucepan and over medium heat and simmer for 5 minutes or until the rhubarb stalks are tender.
Serve chilled panna cotta with warm poached rhubarb.

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