Description

Berry Coconut Panna Cotta is a luscious, creamy dessert made with full-fat coconut milk and gelatin, sweetened naturally with honey or maple syrup, and infused with vanilla. Set to chilled perfection, it's topped with macerated mixed berries simmered with a touch of honey and optionally flavored with Chambord liqueur, creating a refreshing balance of tropical richness and fruity brightness. This dairy-free, elegant treat is perfect for a light, sophisticated dessert.

Ingredients

Panna Cotta

13.5 oz full-fat coconut milk
2 tbsp honey or maple syrup
1 tsp vanilla extract
2 tsp Vital Proteins Gelatin
2 tbsp water
coconut oil (to grease ramekins)

Macerated Berries

1 cup mixed berries
1 tbsp honey or maple syrup
1 1/2 tbsp Chambord Liqueur (optional)

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Instructions

Bloom the gelatin: Add the water to a small bowl and sprinkle the gelatin on top. Let it sit for 5 minutes to soften and bloom.
Heat and combine panna cotta base: In a small pot over medium-low heat, gently warm the coconut milk, 2 tablespoons honey, and vanilla extract. Whisk continuously and bring to a low simmer without boiling. Add the bloomed gelatin to the pot and whisk until fully dissolved and incorporated into the mixture.
Prepare ramekins and chill: Grease three 5.5-ounce ramekins with coconut oil to prevent sticking. Pour the panna cotta mixture evenly into the ramekins. Place them in the refrigerator and chill for at least 4 hours, or until fully set.
Macerate the berries: While the panna cotta chills, place the mixed berries and 1 tablespoon honey in a small pot over medium-low heat. Stir constantly for 3-5 minutes until the berries begin to break down. Remove from heat, stir in the Chambord liqueur if using, then transfer to a bowl and refrigerate to cool.
Unmold the panna cotta: To remove the panna cotta from the ramekins, slide a knife gently around the edge to break any suction. Dip the ramekin into a bowl of hot water for 10-15 seconds to loosen the panna cotta, then invert onto a plate to release it cleanly.
Serve: Spoon several spoonfuls of the macerated berries over the panna cotta and serve immediately for a refreshing and elegant dessert.

Notes

Use full-fat coconut milk for a rich, creamy texture.
Gelatin must bloom before heating to avoid lumps.
Do not boil the coconut milk mixture to preserve smoothness and prevent gelatin breakdown.
Chambord liqueur is optional but adds a lovely raspberry flavor.
Macerated berries can be prepared in advance and refrigerated.
If unwilling or unable to consume alcohol, omit Chambord altogether.
For vegan alternatives, use agar-agar instead of gelatin, adjusting setting times accordingly.