The first thing I have to say about this recipe is probably already clear. I didn’t get great snaps of this recipe. The pictures aren’t my best work, no doubt. But I really wanted to share the recipe because it’s really good! I was wildin’ all over the place with this recipe. I made it for a little “dinner party”, my roommate and I were having some friends of ours over to our new apartment for the first time. And so obviously I wanted a fabulous dessert that even non-keto eaters would enjoy. I wanted something I could make ahead of time, so I instantly thought of panna cotta. And we had just picked some blackberries along our favourite dog-walking trail. So. okay, ready to go! I prepped them the day before and my roommate says to me – you didn’t make a test one? My heart just started to palpitate. Not only did I not have one to try, and make sure that it was as delicious as I had envisioned… but I didn’t have one to photograph! By the time we got to dessert on the night of our dinner the light was well gone and I tried my best to rush a couple photos with my friends’ cell phone flashlight before we dug in but they definitely weren’t the best photos I’ve ever taken.
In any case, the dessert turned out to be a hit. I really enjoyed it and I thought it was pretty hard to tell that it was sugar free. Panna cotta needs time to set so it’s a wonderful make ahead because whether you want to or not you HAVE to make it ahead of time! You can top it with any kind of berries or sauce and it would be delightful but the blackberry went super nicely with the subtle coconut flavour. Another great thing about this is it’s pre-portioned so everyone gets their own little jar, meaning that on the night of the get together you’re not slicing or scooping it’s perfectly set together. I’m excited to play around a little more with panna cottas as the fall rolls around! Let me know in the comments what you love to flavour you panna cotta with!
Blackberry Coconut Milk Panna Cotta
- 1 can full fat coconut milk I use Aroy-D
- 2 tsp gelatine
- 1 tsp vanilla extract
- 1/4 cup sugar substitute I used Lakanto Monkfruit
- 1 cup blackberries fresh or frozen, divided into two 1/2 cups
- 1/4 cup water
- 1 Tbs sugar substitute I used Lakanto Monkfruit
- Take half a cup of the coconut milk and add the gelatin, allowing it to bloom for 5 minutes
- Add the rest of the coconut milk and combine thoroughly
- In a heavy bottom pan, heat over low heat for 5-10 minutes, until small bubbles start forming on the surface but the mixture is not simmering or boiling
- Pass through a fine mesh strainer and pour into ramekins or jars for serving and refrigerate for at least an hour
- Combine 1/2 cup of the raspberries, water, and 1 Tbs of sweetener and bring to a simmer, mashing the berries around, until the mixture as thickened
- Pass through a fine mesh strainer and allow the mixture to cool. When it has cooled completely and the base has set for at least two hours, pour the blackberry mixture on top of the panna cottas and refrigerate again for at least two more hours.
- Pull out of the fridge about 5 minutes before serving. Top with fresh berries and enjoy!