My dairy-free Coconut Panna Cotta with Blueberry Sauce is light, delicious and deceptively easy to make!
Thank you to the U.S. Highbush Blueberry Council for sponsoring this post! As always, all blueberry-loving opinions are 100% my own.
If you’ve ever tried to make brunch reservations on Mother’s Day, you probably know it’s no easy task. So, this year instead of taking that special mom in your life out for Mother’s Day, why not cook her a delicious meal at home? And do I have a show-stopping dessert for you! My Coconut Panna Cotta is light, delicious and deceptively easy to make. And I serve it with a gorgeous blueberry sauce that mom is going to love!
If you’ve never had panna cotta before, it’s a delicious Italian dessert made with sweetened cream that’s thickened with gelatin. It’s usually poured into a mold, refrigerated until set and then unmolded onto a plate before serving. Or you could also serve it right out of a dessert bowl or nice glass. You can infuse the cream base with all sorts of flavors (like vanilla, coffee, or almond) and top it with different sauces depending on what ingredients are in season. The varieties are endless!
I decided to make a twist on a classic panna cotta using coconut milk instead of the traditional heavy cream. So, my Coconut Panna Cotta is actually dairy-free. You need some fat for the dessert to solidify so you can’t use low-fat coconut milk for this recipe.
To top my panna cotta, I make a simple and delicious blueberry sauce. The combination of coconut and blueberries is out of this world! I use frozen blueberries because I always have a bag of them in my freezer. Having them on hand is a huge timesaver since you can buy them well in advance of using them. They’re also a convenient and cost-effective way to help you eat nutritiously.
Frozen blueberries have the same vitamins and minerals as fresh blueberries, and they’re a good source of fiber. Plus, they’re only 80 calories per cup! I love stirring blueberries into oatmeal, yogurt, smoothies, and sauces like this one.
To make the sauce, I simply simmer the blueberries with a little maple syrup and lemon juice and then thicken it with a touch of cornstarch. Then once the panna cotta is set, I top it with the delicious blueberry sauce and garnish it with mint leaves. How pretty is that!
I think they look really elegant served in nice glasses but if you want a more traditional look, you can pour the panna cotta into ramekins and then unmold it onto plates before serving. Then you just pour the sauce on top and let it run down the sides. This dish definitely has a wow factor! I think mom would be happy eating this, don’t you?
The best part about this dish is that you can make it all ahead of time. So, it’s the perfect dessert for parties or special occasions like Mother’s Day. Make it a few days ahead and then you don’t have to worry about getting dessert ready when your guests come over. Instead, you can relax and spend time with mom because after all, that’s really what’s most important to her!
Happy Mother’s Day to all of you wonderful, hardworking moms out there! For more great recipes and other resources, check out the Blueberry Council website.
Coconut Panna Cotta with Blueberry Sauce (Dairy-Free)
Coconut Panna Cotta:
- 2 cans (13.5 ounces each) full-fat coconut milk, divided use
- 1 envelope (¼ ounce) unflavored powdered gelatin
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 pinch kosher salt
- Mint leaves for garnish optional
- 1 bag (12 ounces) frozen blueberries
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch
- 2 tablespoons cold water
- Pour one can of coconut milk into a medium saucepan and sprinkle the gelatin on top. Let is rest for 5 minutes so the gelatin can soften.
- Heat the saucepan over medium heat, whisking so that the gelatin dissolves. Heat until the milk is hot but don’t let it come to a simmer (if you see bubbles forming, remove it from the heat). Whisk in the remaining can of coconut milk, maple syrup, vanilla and salt. Remove from heat.
- Transfer the mixture to a large measuring cup and then pour into 6 glasses, dessert bowls or ramekins. Cover loosely with plastic wrap and refrigerate a few hours (or overnight) until set.
- To make the blueberry sauce, heat the blueberries, maple syrup and lemon juice in a medium saucepan over medium heat. Simmer until the berries begin to burst and release their juices, 5-7 minutes. Stir the cornstarch and cold water together in a small bowl. Pour the cornstarch mixture into the saucepan with the blueberries. Let the sauce simmer a few minutes until it starts to thicken. Remove from heat. The sauce will continue to thicken as it cools.
- When ready to serve, spoon some of the blueberry sauce on top of the panna cotta. Garnish with mint leaves, if desired.
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