Description
This velvety coconut panna cotta recipe with sweet berry compote is an impressive no-bake Italian dessert you’ll love.
Ingredients
Scale
Coconut Panna Cotta:
- 2 cups of full fat coconut milk, separated
- 1 1/2 teaspoon of unflavored gelatin
- 1 teaspoon of vanilla
- 2 tablespoons of raw honey
Mixed Berry Compote:
- 3/4 cup of fresh raspberry
- 1/4 cup of fresh blueberry
- 1/4 cup of water
- 1/4 cup of honey
- 1 tablespoon of cornstarch
Instructions
- Add 1 cup of coconut milk to a medium saucepan along with unflavored gelatin.
- Let sit with heat off for about 10 minutes, until the gelatin starts to become soft.
- Heat saucepan to medium high heat, add remaining 1 cup of coconut milk and honey. Whisk together until ingredients are dissolved.
- Remove pan from heat and whisk in vanilla extract.
- Let panna cotta sit for 10 minutes to cool down.
- Pour coconut mixture into 4-6 serving dishes.
- Cover each dish with plastic wrap, making sure wrap does not touch the coconut mixture. Store in refrigerator for 5 hours or until panna cotta has set.
- In the meantime, in a small saucepan over medium heat add raspberries, blueberries, water and honey. Stir and bring to a boil.
- Once boiling, add 1 tablespoons of cornstarch to a small bowl along with 1-2 tablespoons of liquid from the pot. Stir together and pour into the pot with berries. Stir and simmer for 2-3 minutes until thickened.
- Remove from heat and store in refrigerator until cooled.
- Serve panna cotta with mixed berry compote.
Nutrition
- Serving Size: 1 serving
- Calories: 449
- Sugar: 31 g
- Sodium: 22 mg
- Fat: 32 g
- Saturated Fat: 28 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
