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!
- Prep time
- 4 hr 10 min
- Cook time
- 10 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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)
- 1 cup of mixed berries
- 1 tbsp honey or maple syrup
- 1 1/2 tbsp Chambord Liqueur (optional)
Instructions
- 1
Add the water to a small bowl and sprinkle the gelatin on top. Allow it to bloom for 5 minutes.
- 2
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.
- 3
Grease 3 (5.5-ounce) ramekins with coconut oil. Pour the panna cotta mixture into the ramekins and refrigerate for at least 4 hours.
- 4
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.
- 5
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.
- 6
Drizzle the panna cotta with several spoonfuls of berries and serve immediately.