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Rose Pink Pitaya Panna Cotta

We certainly love our panna cottas. It’s a good thing they are so versatile and so simple to make, they can be easily innovated to completely make your own. A shining example of the simplicity of this Italian classic dessert are these Rose Pink Pitaya Panna Cottas. These little custards don’t seem like much to the eye, but they are brimming with a beautiful fruity flavor of dragon fruit from Suncore Foods® Pink Pitaya Powder. Set them on a pool of rosewater syrup infused with Suncore foods® Rose Petals and a light drizzle on top, and you have a stunning dessert with its minimalistic beauty!


Panna Cotta:
1 tsp rosewater
1 tsp Suncore Foods® Pink Pitaya Powder
1.5 cup full-fat canned coconut milk
1/2 cup canned coconut cream
A pinch cardamom powder
1.5 tsp agar-agar (if you prefer firmer texture use 2 tsp agar)
1/4 cup granulated sugar, feel free to adjust to taste accordingly

1/2 cup Suncore Foods® Rose Petals
2 cups Water

Rosewater Syrup:
1 cup sugar
1/2 cup rosewater
1/2 cup water 
1/2 tsp cardamom powder
1/2 tsp Suncore foods® Pink Pitaya Powder
1 tsp lemon juice



1. To Make the Rose Water — Add the dried rose petals and water to a pot. Let it simmer for ten mins covered or till the petals turn white. Filter the rose water through a sieve and set it aside to cool completely.

2. To Make the Rose Syrup — Simmer all the ingredients listed under rose water syrup very gently ( do not boil) for 5 mins to 6 mins till the syrup becomes thick enough to coat the back of a spoon. Set aside to cool completely.

3. To Make the Panna Cotta — Add all the ingredients listed under panna cotta in a pot and mix well and then simmer till it reaches a boil. Leave it to boil for 30 sec more. Agar-agar and sugar must be completely dissolved.

4. Assembly — Cool it completely. Pour into lightly oiled bowls/ramekins and loosely cover and allow to set in the refrigerator for at least 5 hours. Once set, invert onto a plate and spoon some rosewater syrup on top just before serving and enjoy!