Coconut Panna Cotta with Blueberry Sauce
User Reviews
3.4
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Prep Time
10 mins
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Cook Time
15 mins
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Chilling Time
2 hrs
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Total Time
2 hrs 25 mins
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Servings
6 -8
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Calories
345 kcal
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Course
Dessert
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Cuisine
French-American Fusion
Coconut Panna Cotta with Blueberry Sauce
Description
This dessert combines full-fat coconut milk sweetened with sugar and thickened using gelatin or a vegan substitute like agar agar to achieve a smooth and creamy panna cotta. The gelatin is dissolved into the warmed coconut milk mixture with vanilla extract, and then strained into molds to set in the refrigerator until firm.
The blueberry sauce is made by simmering fresh blueberries with sugar and water, then thickened with a cornstarch slurry. The sauce provides a vibrant, slightly tart contrast to the rich coconut base. Both components balance each other in flavor and texture.
The panna cotta can be unmolded from silicone or lightly greased metal molds for neat presentation. It works well as an elegant dessert choice featuring tropical coconut flavors paired with seasonal berry notes.
Ingredients
panna cotta
- 26 ounces coconut milk full fat
- 1/2 cup sugar
- 1 1/2 Tbsp gelatin powder (2 envelopes) or vegan gelatin substitute, such as agar agar
- 1 tsp vanilla extract or vanilla bean paste
blueberry sauce
- 1/2 pint blueberries
- 1 Tbsp sugar
- 1 tsp cornstarch
Instructions
- If you are using metal molds, spray them lightly with cooking spray and wipe out the extra. If you are using silicone molds, no prep is necessary. You can also use small bowls or glasses.
- Heat the coconut milk and sugar in a small saucepan until it comes to a simmer, stirring to dissolve the sugar.
- Meanwhile put 1/4 cup water in a small bowl and sprinkle with the gelatin. Let sit for 5 minutes, then stir.
- Take the coconut milk off the heat and whisk in the gelatin, stir until the gelatin is completely dissolved. Stir in the vanilla. Strain through a mesh strainer into a measuring cup with a pour spout. Fill each of your molds to the brim. Refrigerate until firm, 2-3 hours.
- To make the sauce, put the blueberries, sugar, and 3 tablespoons of water into a small saucepan and bring to a simmer, stirring constantly. Dissolve the cornstarch in a little cold water and stir until smooth. Add to the hot sauce, stirring to blend well. Continue cooking for a few minutes until the sauce thickens. if it gets too thick, add a bit more water. Set aside to cool.
- To unmold the panna cotta, gently loosen it from the edges of the mold with your fingers, it should pull away easily. Invert on a serving plate. If it doesn't come out easily, dip the mold in a little warm water for a few seconds first, then invert.
- Serve the panna cotta chilled, with the fruit sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-8
Amount Per Serving
Calories 345 kcal
% Daily Value*
| Serving | 1 panna cotta | |
| Calories | 345kcal | 17% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 26g | 40% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 20mg | 1% |
| Potassium | 302mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 21IU | 0% |
| Vitamin C | 5mg | 6% |
| Calcium | 26mg | 3% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.4
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