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Blackberry Coconut Milk Panna Cotta

An easy make-ahead dessert perfect for company or a Sunday dinner
Prep Time 5 mins
Cook Time 5 mins
Chill time 3 hrs
Total Time 3 hrs 10 mins
Course Dessert
Cuisine American
Servings 4


  • 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!


I made these the day before and they were perfect. However, I did not top with the fresh berries until right before serving.
Keyword keto