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Berry and Coconut Panna Cotta (dairy-free)

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Adjust Servings:
Berry puree:
250 g of Berries
1 tbsp. of Sugar white
Panna cotta:
500 ml of Coconut milk
100 ml of Water
10 g of Gelatin
80 g of Sugar white Or more if the berries are sour

Berry and Coconut Panna Cotta (dairy-free)

  • 30 min
  • Serves 6
  • Easy


  • Berry puree:

  • Panna cotta:



Berry and Coconut Panna Cotta is a great summer dessert option. Fresh taste and bright color are essential to a good mood!

Berry Panna Cotta can be made with any berries, even frozen ones if you want such a dessert in winter. Very delicious, it comes from black currants or a mix of black and red currants, also from blackberries and blueberries, raspberries, strawberries or a mixture of all the above berries, improvise! The color will depend on the combination of berries that you use. If you are making it with berries that have little acid, like blueberries, then add a little lemon juice when you cook the berries.  Leave some berries for decoration.

Be sure to try it!

Bon Appétit!

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First, make a purée of berries. You can even make it a day or two before making the Panna Cotta and store it in the fridge.
For this recipe, you will need precisely 150 grams of puree. Different berries will give you different amounts, so we weigh them before adding them to the recipe.
Put the berries in a saucepan, add sugar and heat them over low heat for a few minutes. When the juice starts coming out, knead the berries in a saucepan and heat them until the sugar is completely dissolved, but no longer and do not boil them. Let the mixture cool and grind in a blender or knead it well, if the berries are tender, like raspberries and strawberries. After that, rub the resulting mixture through a sieve, as you need a very smooth puree.


If you use leaf gelatin, soak it in cold water (extra water with enough volume). If you use loose gelatin, soak it in a small amount of water (from the total water amount in the recipe).


Put coconut milk, water and sugar in a small saucepan. Then heat all the ingredients, stirring to dissolve the sugar. Heat until the sugar has dissolved and the liquid is noticeably hot to the touch. You want the gelatin to dissolve, but the temperature must not exceed 70 degrees Celsius, or it will not solidify. The easiest way is to use a kitchen thermometer.


When the mixture is hot enough, add the gelatin and stir until it dissolves completely. If you use leaf gelatin, squeeze the water out of it completely. If you use loose gelatin, put it all together with the liquid.


Let the mixture cool to room temperature, then add the berry puree and mix until it's smooth. Then, pour it into molds and leave it in a fridge for at least 4 hours, or even better, overnight.
Bon Appetit!

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