Coconut Panna Cotta With Berry Compote – a delicious recipe with Milk, Gelatin, Maple Syrup, Vanilla, Strawberries, Fresh Mint. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. In a small saucepan, whisk the coconut milk until smooth. Sprinkle in the gelatin and whisk until incorporated. Let stand for 10 minutes so the gelatin can bloom.
2
2. Set the saucepan over medium-high heat. Warm the coconut milk, stirring constantly, until it starts to steam and the gelatin appears to be fully dissolved. Do not bring to a boil; you just want the milk to heat to the point where the mixture is smooth. Off heat, whisk in the syrup and vanilla.
3
3. Carefully pour the mixture into ramekins or custard cups. (I transferred mine first to a 4-cup measure to make pouring easier. Some people recommend straining through a sieve, but I found that my mixture was plenty smooth without this step.)
4
4. Refrigerate for the panna cotta for at least 5 hours, or overnight. When ready to serve, divide the compote between the ramekins and garnish with strawberries and mint.
153
kcal
Calories
3
g
Fat
27
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 can (13 1/2 Oz. Size) Full Fat Coconut Milk, 1-1/2 teaspoon Gelatin, 1/4 cups Maple Syrup, 1 teaspoon Vanilla, and more.
Yes, Coconut Panna Cotta With Berry Compote falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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