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!
Servings: 3 servings
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
- 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.
Video
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.
Nutrition
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