Blueberry and coconut panna cotta: Sweet and beautiful dessert

We all enjoy a bit of dessert and sometimes you want to make it a bit more fancy. Panna cotta, a smooth custard dessert, is often served in more expensive restaurants but it’s actually so easy to make for any occasion. This blueberry and coconut panna cotta recipe only takes about 20-minutes to make and can rest in the fridge for a while, making it a great dessert to prepare a day or so ahead of time.

Blueberry and coconut panna cotta tips

The coconut and vanilla custard panna cotta has a smooth texture and a mild flavour so that your blueberry compote can become the hero. Blueberry compote is made similar to a jam and will be a beautiful sweet addition to the dessert. You’ll know that the panna cotta is ready when it’s bouncy and wobbly. You can try different berries like raspberries and even strawberries or a combination for the compote as well.

ALSO READ: Sugar-free chocolate mousse: Sweet decadent dessert

Blueberry and coconut panna cotta isn’t just for fancy dinners and is a beautiful and sweet dessert that’s perfect for Sunday lunch too.

Last updated on 14 February 2023

Blueberry and coconut panna cotta recipe

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Recipe by Jessica Alberts Course: DessertCuisine: GlobalDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

10

minutes

Total time

20

minutes

These gourmet delights are easier to make than you think. Served with a topping of berry compote, it is the perfect end to a delicious meal!

Ingredients

• 6 6 ramekins or moulds

• 10 g 10 gelatin

• 1⁄4 cup 1⁄4 water

• 1⁄2 cup 1⁄2 milk

• 1⁄2 cup 1⁄2 sugar

• 1 can 1 coconut milk

• 2 tsp 2 vanilla extract

• Blueberry compote

• 3⁄4 cup 3⁄4 berries, frozen or fresh

• 2 tbsp 2 honey

• 1 tsp 1 lemon juice

Method

• For the coconut panna cotta
• Gently rub the inside of the moulds with coconut oil, or vegetable oil.
• Sprinkle the gelatin over the ¼ cup of water. Stir gently and leave for 10 minutes.
• Place the milk, honey (or sugar) and coconut milk in a saucepan. Heat gently while stirring.
• When the milk mixture starts to steam, remove the saucepan off the heat, and add the gelatin. Stir to completely dissolve the gelatin. Stir in the vanilla.
• Place the serving cups or moulds on a tray. Pour ½ cup of milk mixture into each mould. Allow to cool down. Place the tray in the fridge and allow it to set.
• For the raspberry compote
• Mix the berries, honey and lemon in a pot. Gently simmer for 10 minutes.
• Pour berries over the panna cotta to serve.

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