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 above!
Servings: 3 servings
Coconut Panna Cotta
- 13.5 oz full-fat coconut milk
- 3 tbsp honey or maple syrup divided
- 1 tsp vanilla extract
- 2 tsp Vital Proteins Gelatin
- 1 tbsp water
- coconut oil to grease
- 1 cup of mixed berries
- 1 tbsp honey or maple syrup
- 1 1/2 tbsp Chambord Liqueur optional
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.
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.
Calories: 398kcal | Carbohydrates: 35g | Protein: 5g | Fat: 27g | Saturated Fat: 24g | Sodium: 24mg | Potassium: 308mg | Fiber: 1g | Sugar: 29g | Vitamin A: 25IU | Vitamin C: 2.6mg | Calcium: 27mg | Iron: 4.4mg