Recipe
Dairy-Free Coconut Panna Cotta with Berry Coulis
What’s jiggly, very berry and dairy free? Say hello to Penn Appetit’s take on an Italian classic— our dairy-free coconut panna cotta!
With a berry coulis on the side, this dessert is mouthwateringly perfect for the upcoming season. This is also great as a quick last minute dessert (as long as you have thirty minutes and a night to refrigerate) and is sure to wow at any party or potluck! One batch makes four, so gather some friends and make some panna cotta today.
-Emily Liu
Ingredients
For the berry coulisDirections
- Grease 3 ramekins (or any cup or mug) with coconut oil.
- In a small bowl add the sachet of gelatin to one and a half tablespoons of water and let it rest for approximately 5-10 minutes.
- Meanwhile, place coconut milk, maple syrup, and vanilla extract into a medium-sized pot. Place over medium to low heat and whisk thoroughly. Once the mixture is simmering, add gelatine and whisk until completely mixed.
- Divide the mixture evenly between the 3 ramekins. Refrigerate the panna cottas for 5 hours or overnight.
- While the panna cottas are cooling, prepare the berry coulis. Place the berries, lime juice, and sugar into a blender. Blend until fully mixed.
- Once the panna cotta has cooled for at least 5 hours, serve with berry coulis