A Naturally Sweetened Coconut Panna Cotta For Two

Are you surprised to see such a fancy dessert? Don't be! To put it the way David Lebovitz has, if you spend more than five minutes making panna cotta, you're taking too long! I like the way you think, David.

Makes 2 servings

Method

1. First, make the fruit topping: Wash, trim, and quarter the figs. Cover them with the honey, stir, and let them marinate for at least 1 hour, but up to 1 day.

2. Next, add the gelatin and cold water to a small bowl. Stir to dissolve the gelatin, then let it rest for 5 minutes.

3. Meanwhile, in a 2-quart saucepan, heat the coconut milk, honey, and salt. Taste the mixture and adjust it to your taste—more honey, more salt, perhaps a little vanilla extract? It's your call.

4. Bring the coconut milk almost to a boil—steam will rise quickly from the surface and you might see a few bubbles around the edge of the pan.

5. Remove the pan from the heat. Add the gelatin to the coconut mixture and whisk vigorously.