Coconut Panna Cotta with Blueberry Sauce (Dairy-Free)
User Reviews
5
Coconut Panna Cotta with Blueberry Sauce (Dairy-Free)
Description
This dairy-free Coconut Panna Cotta recipe uses full-fat coconut milk mixed with unflavored gelatin, maple syrup, vanilla extract, and a pinch of kosher salt. After softening the gelatin in warm coconut milk and dissolving it without boiling, the mixture is combined with the remaining coconut milk and sweeteners before being chilled to set in individual glasses or ramekins. The resulting panna cotta has a smooth, creamy texture derived from the richness of the coconut milk without using dairy ingredients.
The accompanying blueberry sauce is prepared by simmering frozen blueberries with maple syrup and lemon juice until the fruit releases juice and softens. A slurry of cornstarch and cold water thickens the sauce to a glossy, slightly thick consistency that complements the panna cotta's creaminess with bright, tangy berry flavor. The sauce can be spooned over the set panna cotta just before serving.
This dessert can be served directly in the glasses for an elegant presentation or inverted onto plates if the ramekins are greased beforehand. Garnishing with fresh mint leaves adds color and a fresh note. The panna cotta sets best after several hours or overnight for full firmness.
Ingredients
Coconut Panna Cotta:
- 2 cans coconut milk full-fat, divided use, 13.5 ounces each
- 1 envelope gelatin unflavored powdered, 1/4 ounce
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 pinch kosher salt
- mint leaves optional, for garnish
Blueberry Sauce:
- 1 bag (12 ounces) frozen blueberries
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch
- 2 tablespoons water cold
Instructions
- Pour one can of coconut milk into a medium saucepan and sprinkle the gelatin on top. Let is rest for 5 minutes so the gelatin can soften.
- Heat the saucepan over medium heat, whisking so that the gelatin dissolves. Heat until the milk is hot but don’t let it come to a simmer (if you see bubbles forming, remove it from the heat). Whisk in the remaining can of coconut milk, maple syrup, vanilla and salt. Remove from heat.
- Transfer the mixture to a large measuring cup and then pour into 6 glasses, dessert bowls or ramekins. Cover loosely with plastic wrap and refrigerate a few hours (or overnight) until set.
- To make the blueberry sauce, heat the blueberries, maple syrup and lemon juice in a medium saucepan over medium heat. Simmer until the berries begin to burst and release their juices, 5-7 minutes. Stir the cornstarch and cold water together in a small bowl. Pour the cornstarch mixture into the saucepan with the blueberries. Let the sauce simmer a few minutes until it starts to thicken. Remove from heat. The sauce will continue to thicken as it cools.
- When ready to serve, spoon some of the blueberry sauce on top of the panna cotta. Garnish with mint leaves, if desired.
Notes
- This panna cotta can be served in glasses or unmolded onto plates; grease molds with coconut oil for easy removal.
- To unmold, dip ramekin bottoms briefly in warm water and invert carefully onto serving plates.
- Chill for several hours or overnight to ensure the panna cotta sets firmly.
- The blueberry sauce is best added just before serving to maintain its texture and vibrancy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Calories | 304kcal | 15% |
| Carbohydrates | 15g | 5% |
| Protein | 3g | 6% |
| Fat | 27g | 42% |
| Saturated Fat | 24g | 120% |
| Cholesterol | 0mg | 0% |
| Sodium | 27mg | 1% |
| Potassium | 317mg | 7% |
| Sugar | 10g | 20% |
| Vitamin C | 2.2mg | 2% |
| Calcium | 41mg | 4% |
| Iron | 4.2mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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