Desserts > Desserts for Special Diets > Dairy-Free Desserts Recipes > Coconut Milk Panna Cotta Recipe

Coconut Milk Panna Cotta with Berry Compote

A creamy and luscious dairy-free panna cotta made with coconut milk, topped with a vibrant berry compote. This dessert is perfect for those with dietary restrictions or anyone looking for a light and refreshing treat. It's surprisingly easy to make and can be prepared ahead of time.

Prep Time
15 minutes
Cook Time
10 minutes
Servings
6
Ingredients
  • 2 cans (13.5 oz each) Full-Fat Coconut Milk
  • 1/4 cup Maple Syrup
  • 1 teaspoon Vanilla Extract
  • 2 teaspoons Agar-Agar Powder
  • 1/4 cup Water
  • 2 cups Mixed Berries (fresh or frozen)
  • 1 tablespoon Lemon Juice
  • 2 tablespoons Maple Syrup (for compote)

Preparing the Agar-Agar

In a small bowl, whisk together the agar-agar powder and water until well combined. Let it sit for 5 minutes to bloom. This step is crucial for properly activating the agar-agar and ensuring a smooth, set panna cotta.

Heating the Coconut Milk

In a medium saucepan, combine the coconut milk and maple syrup. Heat over medium heat, stirring occasionally, until the mixture is simmering gently. Do not boil. Boiling can alter the texture of the panna cotta.

Adding the Agar-Agar Mixture

Pour the agar-agar mixture into the simmering coconut milk. Whisk constantly for about 2 minutes, ensuring the agar-agar is fully dissolved. Continue to simmer gently for another minute, stirring continuously. This ensures the agar-agar is fully activated.

Flavoring and Pouring

Remove the saucepan from the heat and stir in the vanilla extract. Strain the mixture through a fine-mesh sieve into a pitcher or measuring cup to remove any lumps. Pour the mixture evenly into six individual serving glasses or ramekins.

Chilling the Panna Cotta

Cover the glasses or ramekins with plastic wrap, pressing gently on the surface of the panna cotta to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until set. The panna cotta should be firm to the touch but still have a slight jiggle.

Preparing the Berry Compote

While the panna cotta is chilling, prepare the berry compote. In a medium saucepan, combine the mixed berries, lemon juice, and maple syrup. Cook over medium heat, stirring occasionally, until the berries release their juices and the compote thickens slightly, about 8-10 minutes. If using frozen berries, cook until they are completely thawed and the compote has thickened.

Serving

Once the panna cotta is set and the compote has cooled slightly, spoon the berry compote over the panna cotta. Serve chilled.

Nutrition Facts Estimated per 100g of product

(Note: These are estimations and can vary based on specific ingredients used)
Calories: Approximately 150-200 kcal
Fat: 12-17g
Carbohydrates: 10-15g
Protein: 1-2g

Other Important Considerations for Nutrition

This dessert is dairy-free and can be suitable for vegan diets depending on the maple syrup source. Coconut milk is high in saturated fat, so consume in moderation. Adjust the amount of maple syrup to suit your desired sweetness level. Using fresh berries will provide more nutrients and a brighter flavor to the compote.

← Chia Seed Pudding with Coconut Milk and Berries Creamy Coconut Rice Pudding (Nut-Free) →

FAQ

  • Can I use light coconut milk?

    Full-fat coconut milk is recommended for the creamiest texture. Light coconut milk may result in a panna cotta that is less rich and may not set as firmly.
  • Can I substitute the agar-agar?

    Agar-agar is the recommended gelling agent for this dairy-free recipe. While gelatin can be used, it is not suitable for vegan diets. The ratio will also differ, so it's best to stick with agar-agar.
  • How long will the panna cotta last in the refrigerator?

    The panna cotta will keep in the refrigerator for up to 3 days. Store it covered to prevent it from drying out.