Coconut Tahini Panna Cotta with Spiced Apple Compote

Place raw cashews in a small bowl and cover with boiling water. Soak 15 minutes to soften, then drain.

Peel, core, and dice the apples into 1/2-inch pieces. Measure out all remaining ingredients.

In a small saucepan over medium heat, melt coconut oil. Add drained cashews and cook, stirring, for 2 minutes until fragrant and slightly golden at the edges.

In a small bowl, whisk cornstarch into 1/4 cup of the whole milk until fully dissolved with no lumps.

Pour remaining 1 1/2 cups milk into the saucepan with cashews and coconut oil. Stir in the cornstarch slurry, maple syrup, vanilla, and salt. Whisk everything together thoroughly.

Place saucepan over medium heat, stirring constantly with a spatula or whisk. Cook 4-5 minutes until mixture thickens noticeably and coats the back of a spoon. Remove from heat.

Whisk tahini into the warm mixture until fully incorporated. The base should be smooth and glossy.

Divide mixture evenly among 4 ramekins or small glasses (about 3/4 cup each). Cover with plastic wrap and refrigerate at least 4 hours or overnight until firmly set.

Combine diced apples, maple syrup, cinnamon, nutmeg, and lemon juice in a medium saucepan over medium-high heat. Stir to combine.

Bring to a gentle simmer, then reduce heat to medium-low. Cook 10-12 minutes, stirring occasionally, until apples are tender and break down slightly and liquid reduces to a syrupy glaze.

Remove from heat and stir in salt. The compote should be thick and jammy. Let cool slightly before serving, or refrigerate in an airtight container up to 1 week.

Run a thin knife around the edge of each ramekin. Place a serving plate upside-down on top, then flip quickly and confidently. Lift off the ramekin.

If desired, reheat compote briefly in the microwave for 20-30 seconds until warm and pourable. Spoon generously over each panna cotta and serve immediately.