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Coconut Panna Cotta with Blueberry Sauce

Coconut Panna Cotta with Blueberry Sauce (Dairy-Free)

My dairy-free Coconut Panna Cotta with Blueberry Sauce is light, delicious and deceptively easy to make- it’s perfect for Mother’s Day!  

Course Dessert
Cuisine Italian
Keyword panna cotta
Prep Time 5 minutes
Cook Time 15 minutes
Resting time 3 hours
Total Time 20 minutes
Servings 6
Calories 304 kcal
Author The Foodie Physician

Ingredients

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

Blueberry Sauce:

  • 1 bag (12 ounces) frozen blueberries
  • 2 tablespoons maple syrup
  • 1 tablespoon lemon juice
  • 2 teaspoons cornstarch
  • 2 tablespoons cold water
US Customary - Metric

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. When ready to serve, spoon some of the blueberry sauce on top of the panna cotta. Garnish with mint leaves, if desired.

Recipe Notes

I like to serve this version of panna cotta in a glass but you can also choose to invert the panna cotta on to a plate. To do this, be sure to grease the ramekins with coconut oil or cooking spray before pouring the milk mixture in. Then, when ready to unmold, dip the bottoms of the ramekins in warm water and carefully invert onto a plate. Serve with the blueberry sauce.

Nutrition Facts
Coconut Panna Cotta with Blueberry Sauce (Dairy-Free)
Amount Per Serving
Calories 304 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 24g150%
Sodium 27mg1%
Potassium 317mg9%
Carbohydrates 15g5%
Sugar 10g11%
Protein 3g6%
Vitamin C 2.2mg3%
Calcium 41mg4%
Iron 4.2mg23%
* Percent Daily Values are based on a 2000 calorie diet.