Instructions

1. Prepare the bay leaf infused coconut milk up to two days ahead. To do this open can of coconut milk and add in bay leaves. Cover and return to fridge. Let them steep for at least 24 hours.
2. Pour the coconut milk into a saucepan, separate 2 tablespoons of milk and put in a small ramekin. Sprinkle the gelatin over the 2 tablespoons of milk and let it bloom (firm up).
3. In the meantime, bring the coconut milk on the stovetop to a simmer. Then use a slotted spoon to remove the bay leaves.
4. Lower the heat and whisk in the bloomed gelatin until it has fully dissolved.
5. Remove the pot from heat, and while stirring add in maple syrup and salt.
6. Keep stirring until well combined and the mixture is smooth.
7. Pour the coconut milk mix into eight-ounce mason jars, 3/4 of the way full.
8. Let the jars set in the fridge for 3-4 hours or overnight.
9. While your panna cotta sets, roast the cherries!
10. Place your cherries on a sheet pan lined with parchment paper.
11. Turn oven to 350F. Place cherries in the oven and roast for 35 minutes.
12. Remove from the oven and allow to cool before pitting. It will be a lot easier to remove the pits from cooked cherries (pro tip).
13. Make the caramel sauce before serving so it’s still warm!
14. In a small sauce pot combine the coconut palm sugar, coconut milk, ghee and salt.
15. Heat on medium heat, whisking continuously for 9-12 minutes.
16. It will come to a simmer. Keep whisking until sauce thickens.
17. Check with a spoon, when the caramel coats the spoon well, it’s ready.
18. If not, let it simmer until it does.
19. Don’t worry, time will fly by as you enjoy the ridiculous smell of the ghee and sugar melting! Let the caramel cool off a little before assembling jars.
20. Top each jar with 4-5 cherries, then drizzle a tablespoon of caramel sauce over it.
21. You will have extra caramel sauce. Store in the fridge on a jar until you need it again (waffles, cupcakes, etc). To heat submerge in warm water until it loosens.