strawberries

This Coconut Panna Cotta with Balsamic Strawberries is a light, creamy dessert that perfectly balances the richness of coconut milk with the sweet-tart flavours of balsamic strawberries. Simple yet elegant, it’s a refreshing end to any meal, ideal for impressing guests or enjoying as a treat for family.

I don’t eat desserts too often, but when I do, I’m really not a fan of rich or heavy desserts, especially after a big meal. Instead, I prefer a fresh, light dessert to finish off a day of eating. This Panna Cotta is really easy to make and best of all, can be made ahead so serving this special dessert requires no effort at all. Perfect when entertaining a crowd.

Health benefits

The many health benefits of coconut I’ve written about here. Gelatin is made from the bone and connective tissue of animals that has been dried and turned into a powder. I have written about the many health benefits of gelatin in this post about bone broth. Panna cotta is a delicious way to include additional, protein rich, gut healing gelatin in your diet.

Because gelatin is derived from animals, it’s essential to know you are consuming the best quality product with the least chemical loading. I like to use THIS grass-fed gelatin to make gummies or jelly. Strawberries bring natural sweetness along with vitamin C, fibre, and antioxidants, making this dessert pretty nourishing.

Ingredients

This low sugar panna cotta is made with unsweetened coconut milk, gelatin (or agar agar for a plant-based version), a natural sweetener like rice malt or pure maple syrup, and vanilla extract. I prefer the Ayam brand of coconut milk as it produces the best creamy flavour and the cans are also BPA free. The balsamic strawberries are simply marinated in balsamic vinegar and a bit of sweetener, adding a delightful contrast to the panna cotta’s creaminess.

How to make Coconut Panna Cotta with Balsamic Strawberries

Start by blooming the gelatin in coconut milk for a few minutes. Gently warm the coconut milk mixture just to luke warm until the gelatin dissolves, then stir in the sweetener and vanilla and remove from the heat. Pour into greased ramekins and refrigerate to set for about 4 hours. Meanwhile, marinate the strawberries in balsamic vinegar and sweetener about an hour before serving. Serve panna cotta topped with the marinated strawberries and a few mint leaves.

Serving suggestions and how to store

Serve this gluten-free and dairy-free panna cotta in individual ramekins, or if inverting onto a plate, dip the ramekins in warm water for a few seconds. For an elegant presentation, serve with fresh strawberries and a mint garnish. Store any leftovers in the fridge, covered, and enjoy within 2-3 days for the best taste and texture.

Vary this coconut panna cotta to suit your dietary needs

For a low-fructose option, use rice malt syrup instead of maple syrup. To make this vegan, try substituting agar agar for gelatin (note that setting times may vary). You can also serve it in one large bowl, like a trifle, for a crowd-friendly, no fuss dessert.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

For more delicious, easy to make desserts, click HERE.

Print Recipe

5 from 4 votes

Coconut Panna Cotta with Balsamic Strawberries

This beautiful, light dessert is the best way to finish off a meal. I just adore creaminess of the panna cotta with the sweet acidity of the balsamic strawberries. 

Prep Time15 minutes mins

Cook Time5 minutes mins

Chill1 hour hr

Total Time1 hour hr 20 minutes mins

Course: Dessert

Cuisine: French

Servings: 4

Ingredients

Pana Cotta

• 540 ml canned coconut milk (2 x 270g cans)
• 2 tsp grass-fed or organic gelatin *my preferred source above
• 85 g rice malt syrup or maple syrup (¼ cup)
• 1 tsp vanilla -powder, extract or essence

Balsamic Strawberries

• 400 g strawberries -hulled and halved
• 1 tbsp balsamic vinegar
• 2 tbsp rice malt syrup or maple syrup

Instructions

• Place the coconut milk in a medium sized saucepan.
• Sprinkle over the gelatin and let it rest for 5 minutes (the gelatin will moisten and go crinkly).
• Pop on a very low heat and heat to luke warm for 3 or 4 minutes, stirring continually to dissolve the gelatin. Take care not to overheat it. It should only warm to body temperature (so you can easily stick your finger in it without burning).
• Once the gelatin is dissolved, whisk in the sweetener and vanilla until combined.
• Grease 4-6 small ramekins with coconut oil and divide the coconut milk mix between them. Pop in the fridge for about 4 hours to set. If you don’t want to invert it, you can serve it after approx. 1 hour.
• An hour before you serve your pannacotta, combine the balsamic and sweetener and mix through your strawberries to marinade.
• You can serve the pannacotta in the dish it is set in. Or, to invert your panna cotta from the mould, sit in a bowl of hot water for 3 seconds, run a knife just around the rim of the mould and invert onto a serving plate.
• I've also served this in one large glass bowl (like you would a trifle) for a big crowd.
• Top with berries and a few mint leaves and serve immediately.

Store

• Covered in the fridge.

Notes

Low fructose

Choose rice malt syrup as your sweetener.

Vegetarian and vegan

Choose agar agar to replace the gelatin (I haven’t had a chance to recipe test this)

Coconut-free

Replace the coconut milk with cream.

 

I'd love to hear how you like this beautiful panna cotta. Post a comment or rate this recipe below.