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!

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.

So comment below and if you decide to make it yourself, be sure to share it with us. We can't wait to hear what you think!