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Coconut Panna Cotta with Blueberry Sauce (Dairy-Free)
5 from 12 votes

Coconut Panna Cotta with Blueberry Sauce (Dairy-Free)

Coconut Panna Cotta with Blueberry Sauce offers a smooth, dairy-free dessert made by setting full-fat coconut milk with gelatin and sweetened with maple syrup and vanilla. The panna cotta sets into a creamy, delicate texture, served chilled. A blueberry sauce cooked down with maple syrup and lemon juice, thickened with cornstarch, adds a tart and fruity contrast. This dessert accommodates those avoiding dairy while maintaining a rich mouthfeel and refreshing berry topping.

Prep Time
5 mins
Cook Time
15 mins
Resting time
3 hrs
Total Time
20 mins
Servings: 6
Calories: 304 kcal
Course: Dessert
Cuisine: Italian

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 304

% 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.