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Berry Coconut Panna Cotta

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!

Prep Time
4 hrs 10 mins
Cook Time
10 mins
Total Time
4 hrs 20 mins
Servings: 3 servings
Calories: 398 kcal
Course: Dessert
Cuisine: Italian

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

    Cup of Yum
  1. Add the water to a small bowl and sprinkle the gelatin on top. Allow it to bloom for 5 minutes.
  2. 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.
  3. Grease 3 (5.5-ounce) ramekins with coconut oil. Pour the panna cotta mixture into the ramekins and refrigerate for at least 4 hours.
  4. 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.
  5. 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.
  6. 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

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

% 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.