15ouncecan full fat coconut milkunshaken and well chilled
Edible organic rose petals
Make the panna cotta: Pour the boiling water into a bowl and add the tea bags. Steep the teabags for 20 minutes, or until the liquid is deep amber-red. Remove the teabags and let cool slightly. Measure tea to 1 cup; set aside. Discard or drink remaining tea.
In a small microwave-safe cup, sprinkle the powdered gelatin over the cold water and let stand until absorbed. Heat the gelatin for 10 seconds in the microwave, or until the gelatin has dissolved. Combine the coconut milk, 1 cup steeped tea and sugar in a large saucepan. Heat the mixture until very hot but not boiling. Remove from heat and stir in the melted gelatin. Add the rose water and stir well. Divide the mixture among 4-6 dessert cups or stemware. Chill until soft-set, about 1 hour.
Make the grenadine layer: In a small microwave-safe cup, sprinkle the powdered gelatin over the cold water and let stand until absorbed. Heat the gelatin for 10 seconds in the microwave, or until the gelatin has dissolved. Pour the grenadine into a small bowl and add the melted gelatin and rose water. Stir until combined. Carefully divide grenadine among dessert cups of panna cotta. Refrigerate until set, about 2 hours.
Make the coconut whipped cream: Open the can of coconut milk. There will be a firm layer of coconut cream on top. Scoop out the coconut cream that has solidified at the top of the can but don’t scoop out any of the liquid below.
Whip the cream at high speed in the bowl of a stand mixer fitted with the whisk attachment. Add sugar and vanilla. Divide whipped cream among dessert cups of set panna cotta and grenadine.
Garnish with filled cream puffs and organic dried rose petals.
Keyword coconut milk, coconut whipped cream, white rose tea