Here’s my recipe for a Coconut Milk Vanilla Berry Panna Cotta that’s dairy-free and refined sugar-free. This Coconut Milk Vanilla Berry Panna Cotta has a good jiggle – as panna cotta should.
It is topped with a mixed berry compote for added freshness, but you can also just serve with fresh berries.
Top Tips:
I don’t recommend almond milk for this recipe, you need thicker milk – which is why I suggest coconut.
Make sure to bloom your gelatine first before you warm up the coconut milk in the saucepan.
The Berry Layer
The berry compote layer is very simple – I cooked some strawberries, blueberries, sugar (or maple can be used) and water.
I then topped this over the chilled and set pana cotta in the morning.
Enjoy!
Cat
Coconut Milk Vanilla Berry Panna Cotta
Servings 2
Ingredients
For Vanilla Layer
- 400 g Coconut Milk
- 1 heaped Tsp of Gelatin Powder
- 1 tsp Vanilla Extract
- 30 ml Maple or Agave syrup
For Berry Layer
- 1/3 cup mixed berries strawberries and blueberries chopped
- 1 tsp sugar
- 1 tbsp water
Instructions
For Vanilla Layer
- Shake the can of coconut milk
- Pour half the coconut milk into a saucepan and stir in the teaspoon of gelatin powder and leave for 5 minutes
- Next, put the saucepan onto the stove and slowly heat coconut milk and gelatin mixture till it just starts to steam
- Take off the heat and whisk in the remainder of the coconut milk, honey and vanilla extract (if you want to do the Acai version, add in a 1/2 tsp of Acai Powder)
- Cool in the saucepan for 5 minutes
- Pour this mixture into small bowls or ramekins and chill overnight
For Berry Layer
- In a saucepan over low heat cook the berries with water and sugar until soft (10 minutes). Use a wooden spoon to help stir and soften. Once cooled, top the pana cotta with the berry mixture
Next Recipe: Creamy Vegan Chocolate Mousse with Avo
