Instructions

1. If unmolding the panna cotta when serving, prep the ramekins/molds by oiling them. Pour a small amount of ghee/butter/coconut oil/olive oil on a paper towel and gently wipe the insides of the ramekins/molds.
2. Add water to a small bowl and sprinkle the gelatin overtop. Let sit for at least 5 minutes to bloom.
3. Pour coconut milk into a medium saucepan over medium heat. Add the honey and tahini, bringing to a simmer and stirring until the mixture is smooth.
4. Remove from heat and stir in the bloomed gelatin and vanilla. Continue to whisk for about 5 minutes, until the gelatin is completely dissolved. To make sure the gelatin is dissolved, dip a spoon into the mixture and inspect the back to see if there is any graininess or granules. Stir in the sea salt and remove from heat.
5. Divide the mixture evenly between ramekins or glass jars. Chill for 2 hours to overnight.
6. If unmolding, chill for at least 4 hours. To unmold, fill a large bowl with warm water. Dip the ramekin/mold into the water up to the rim for about 3 seconds. Invert the ramekin over a dessert plate and gently shake to release the panna cotta. If it does not release, dip in warm water for 3 more seconds and try again.
7. To make the persimmon topping, slice the tops off the persimmons. Scoop the flesh out with a spoon into a blender or food processor. Add the cinnamon. Blend until smooth. Spoon the puree onto the chilled panna cotta. You can either serve immediately or chill until ready to serve.