Berry Coconut Panna Cotta
User Reviews
4.7
42 reviews
Excellent
Berry Coconut Panna Cotta
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A coconut panna cotta recipe that's topped with slightly boozy, macerated berries. It's a creamy, delicious and beautiful dessert that's sure to impress. Don't forget to watch the recipe video below!
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Ingredients
Coconut Panna Cotta
- 13.5 oz full-fat coconut milk
- 2 tbsp honey or maple syrup
- 1 tsp vanilla extract
- 2 tsp Vital Proteins Gelatin
- 2 tbsp water
- coconut oil to grease
Macerated Berries
- 1 cup of mixed berries
- 1 tbsp honey or maple syrup
- 1 1/2 tbsp Chambord liqueur optional
Instructions
- Add the water to a small bowl and sprinkle the gelatin on top. Allow it to bloom for 5 minutes.
- Heat the coconut milk, 2 tablespoons of honey and vanilla extract in a small pot on medium low heat. Whisk together and bring to a low simmer. Add the gelatin and whisk together until the gelatin is fully dissolved and combined.
- Grease 3 (5.5-ounce) ramekins with coconut oil. Pour the panna cotta mixture into the ramekins and refrigerate for at least 4 hours.
- While the panna cotta is chilling, macerate the berries. Add the berries and 1 tablespoon of honey to a small pot on medium low heat. Stir constantly, for 3-5 minutes or until the berries have started to breakdown, then remove from the heat. Add the Chambord and stir to combine, then transfer the berries to a small bowl and refrigerate to cool.
- To remove the panna cotta from the ramekin, slide a knife along the top edge, just to remove the suction. Place the ramekin in a small bowl of hot water for 10-15 seconds to warm the outside of the ramekin. Then invert the ramekin on a plate to remove the panna cotta.
- Drizzle the panna cotta with several spoonfuls of berries and serve immediately.
Notes
- For larger portion sizes, you could also use two 7 3/4-ounce ramekins (which is what I used in the photos). You'll end up with two large servings and a little bit leftover.
- I've kept the sugar pretty low in this recipe at 2 tablespoons of honey in the panna cotta, but if you'd like a sweeter version, you could always add 1-2 tablespoons more honey.
- If you don't have Chambord (raspberry liqueur), you could also use Cointreau or another fruity liqueur.
- If the panna cotta doesn't release easily from the ramekin, just place it back in the hot water for another 10-seconds. Keep repeating this until it easily plops out.
- For larger portion sizes, you could also use two 7 3/4-ounce ramekins (which is what I used in the photos). You'll end up with two large servings and a little bit leftover.
- I've kept the sugar pretty low in this recipe at 2 tablespoons of honey in the panna cotta, but if you'd like a sweeter version, you could always add 1-2 tablespoons more honey.
- If you don't have Chambord (raspberry liqueur), you could also use Cointreau or another fruity liqueur.
- If the panna cotta doesn't release easily from the ramekin, just place it back in the hot water for another 10-seconds. Keep repeating this until it easily plops out.
Nutrition Information
Show Details
Calories
398kcal
(20%)
Carbohydrates
35g
(12%)
Protein
5g
(10%)
Fat
27g
(42%)
Saturated Fat
24g
(120%)
Sodium
24mg
(1%)
Potassium
308mg
(9%)
Fiber
1g
(4%)
Sugar
29g
(58%)
Vitamin A
25IU
(1%)
Vitamin C
2.6mg
(3%)
Calcium
27mg
(3%)
Iron
4.4mg
(24%)
Nutrition Facts
Serving: 3servings
Amount Per Serving
Calories 398 kcal
% Daily Value*
| Calories | 398kcal | 20% |
| Carbohydrates | 35g | 12% |
| Protein | 5g | 10% |
| Fat | 27g | 42% |
| Saturated Fat | 24g | 120% |
| Sodium | 24mg | 1% |
| Potassium | 308mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
| Vitamin A | 25IU | 1% |
| Vitamin C | 2.6mg | 3% |
| Calcium | 27mg | 3% |
| Iron | 4.4mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
42 reviews
Excellent
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