Coconut lemon panna cotta with blueberry compote looks delicate and classy on your dinner table. I have always preferred using coconut milk/cream for preparing desserts, especially panna cotta. In this panna cotta, I added lemon zest and juice for freshness and blueberries for a fruity finish to this delicate dessert.
I keep making this easy pannacotta with a twist here and there. Occasionally I serve this with breakfast for my little one as gelatin, which is one of the ingredients beneficial for growing bones.
It is like my go-to dessert. I add fresh fruits, puree, or compote using seasonal fruits to keep things interesting.
As there is not much cooking involved, it saves time and effort. Please try this for your next gathering and thank me later.
Preparation Time: 15 minutes
Cooking Time: 15 minutes
- Coconut milk 400 gms
- Coconut cream 2 tbsp
- Gelatin 10 gms
- Sugar 4 tbsp
- Lemon zest 1/4 tsp
- Lemon juice 1 tbsp
- Blueberries ½ cup
- Sprinkle the gelatin over a bowl of coconut milk. Let it bloom. In the meantime, heat the rest of the coconut milk and cream in a pan with sugar.
- Gently heat the mixture till the sugar dissolves. Remove the mixture from heat and add the gelatin mixture and lemon zest. Whisk until all the gelatin dissolves.
- Strain the mixture and divide it evenly into serving glasses. Chill in the refrigerator for 2 hours.
- For the compote, cook blueberries with lemon juice and 2 tbsp of sugar.
- Smash a few berries with the back of the spoon. Once the mixture comes to a boil.
- Let it cool, and use it as a topping for your pannacotta. Garnish with lemon zest and serve chilled.