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Coconut Panna Cotta with Strawberry Compote

Total Time

4 h

Cook 35 m


Don’t let the fancy name throw you off–this easy, make-ahead dessert is low in sugar and irresistibly delicious. The flavors of coconut and strawberry are the perfect way to celebrate the arrival of summer!



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Total Time

4 h


Cook 35 m

  • Yields: 4

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  • 1 (13.5-ounce) can full-fat coconut milk
  • 3 1/2 tsp(s) gelatin
  • 1 tbsp(s) maple syrup
  • 1 1/2 tsp(s) vanilla extract
  • 1/2 pound(s) strawberries, stems removed and berries roughly chopped
  • 2 tbsp(s) water
  • 2 tsp(s) maple syrup, or up to 3 teaspoons (use the higher amount for a sweeter compote)
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  1. For the panna cotta: Pour half of the coconut milk into a small sauce pan and sprinkle the gelatin over the top. Allow the gelatin to bloom for 2-3 minutes.
  2. Heat the coconut and gelatin mixture over medium heat, stirring frequently, until gelatin is dissolved, about 3-4 minutes (do not allow the mixture to boil).
  3. Remove the pan from the heat and add 1 tablespoon maple syrup, vanilla, and remaining coconut milk. Stir well and then divide the mixture evenly among four ramekins (small tea cups are good alternatives to ramekins).
  4. Allow the panna cottas to cool to room temperature (about 30 minutes) before transferring to the refrigerator to finish setting, at least three and a half hours.
  5. For the Compote: Combine the strawberries and water in a small sauce pan over medium heat. Bring the mixture to a boil and cook, stirring frequently, for 2-3 minutes. Reduce the heat to maintain a simmer and cook, stirring occasionally, until the berries are softened and cooked through, another 5-8 minutes.
  6. Transfer the mixture to a glass bowl or jar, stir in 2-3 teaspoons maple syrup, and allow mixture to cool slightly before transferring to the refrigerator to cool completely.
  7. To Serve: Carefully run a thin knife or a thin-edged flexible spatula around the edge of each ramekin to loosen the panna cottas, then invert each ramekin onto the center of a small plate and tap gently to release the panna cotta. Alternately you can serve your panna cottas in their ramekins. Top each panna cotta with ¼ of the strawberry compote and serve.

Vegan Alternative: Replace the gelatin in the panna cotta with 1½ teaspoons of agar flakes. Combine all the coconut with the agar in a small saucepan and allow the mixture to sit for 20 minutes to soften the agar. Bring the mixture to a boil and then immediately reduce the heat and simmer, stirring occasionally, for 5 minutes, or until the agar is completely dissolved. Continue with step three above, but note that vegan panna cotta will set much faster.

Source: Heather Pratt

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