Gluten-Free is Me: Red, White & Blue Coconut Panna Cotta with Berry Compote

Red, White & Blue Coconut Panna Cotta with Summer Blueberry Strawberry Compote | Gluten and Dairy Free Desserts | Healthy

Since becoming gluten-free, dessert out at restaurants has been a much less joyous affair—unless, of course, there’s a salted caramel ice cream sundae on the menu, and then I’m IN. But most of the time there are only one or two options. And since most restaurants follow a certain formula with their dessert menus, those options are usually ice cream, crème brulee, or panna cotta.

For years I was resistant to panna cotta as my default dessert choice. It wasn’t something I would have ever ordered before I was gluten-free, so why waste my sugar consumption on something that didn’t make me want to do Meg Ryan impressions at the table?

Red, White & Blue Coconut Panna Cotta with Summer Blueberry Strawberry Compote | Gluten and Dairy Free Desserts | Healthy Red, White & Blue Coconut Panna Cotta with Summer Blueberry Strawberry Compote | Gluten and Dairy Free Desserts | Healthy

The root of my bias was that panna cotta resides in the flan family. And there’s just no more mediocre dessert than flan. But I’ve discovered through many a family-style forced consumption that panna cotta is a much more delicate beast. It’s creamier, lighter, and less egregiously wiggly jiggly on the plate, even though it’s made with the help of gelatin. It’s also silly easy to make.

Because of my resistance to being put in a (gluten-free cake) box, this was the first time I actively accepted panna cotta as a willful part of my life and attempted to make it. I went with a dairy-free version using velvety full-fat coconut milk. I was a little afraid of heating the milk to the point where it boiled over the pot and created the world’s most annoying mess on my stovetop, which, as you can guess, is something that I’ve cleaned on more than one occasion (usually at the hand of this dish). As a result, my coconut panna cotta recipe didn’t set to the point where I would have turned them out onto a plate. But I didn’t mind this. They tasted no less creamy and delicious when eaten as a pudding.

Red, White & Blue Coconut Panna Cotta with Summer Blueberry Strawberry Compote | Gluten and Dairy Free Desserts | Healthy Red, White & Blue Coconut Panna Cotta with Summer Blueberry Strawberry Compote | Gluten and Dairy Free Desserts | Healthy IMG_1845 Red, White & Blue Coconut Panna Cotta with Summer Blueberry Strawberry Compote | Gluten and Dairy Free Desserts | Healthy
A few pointers for new coconut panna cotta makers: whisk the coconut milk thoroughly before adding the gelatin since it tends to separate in the can. Some people deal with this later on by running their mixture through a sieve before pouring it into ramekins, but as I mentioned here, I am way too lazy to this step. I used a bit less maple syrup than I found in other recipes and found that it had the perfect sweetness for me. If you have a highly honed sweet tooth, you might want to add more.

To make this a Fourth of July themed affair, I garnished my pudding cups with a simple blueberry compote and some chopped strawberries. If you have fresh herbs on hand, they make for a beautiful and bright addition to the fruit. Charlie especially liked the flecks of mint in each bite.

If I’m out on the town, a salted caramel sundae still puts poor old panna cotta to shame. But when given the choice at home, a cup of this healthy dessert is a little bit more my speed on a school night.

Eat up!

Xo
Phoebe

Recipes
Red, White & Blue Coconut Panna Cotta with Summer Blueberry Strawberry Compote | Gluten and Dairy Free Desserts | Healthy

Coconut Panna Cotta with Berry Compote

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 5 hours, 15 minutes

Serving Size: 4

Coconut Panna Cotta with Berry Compote

Ingredients

  • One 13.5 ounce can full fat coconut milk
  • 1 1/2 teaspoons gelatin (preferably grass-fed)
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla
  • 1/2 cup blueberry compote
  • 4 strawberries, finely diced
  • Fresh mint, for garnish (optional)

Instructions

  1. In a small saucepan, whisk the coconut milk until smooth. Sprinkle in the gelatin and whisk until incorporated. Let stand for 10 minutes so the gelatin can "bloom."
  2. Set the saucepan over medium-high heat. Warm the coconut milk, stirring constantly, until it starts to steam and the gelatin appears to be fully dissolved. Do not bring to a boil - you just want the milk to heat to the point where the mixture is smooth. Off the heat, whisk in the syrup and vanilla.
  3. Carefully pour the mixture into 4 ramekins or custard cups (I transferred mine first to a 4-cup measure to make pouring easier. Some people recommend straining through a sieve, but I found that my mixture was plenty smooth without this step).
  4. Refrigerate for the panna cotta for at least 5 hours, or overnight. When ready to serve, divide the compote between the ramekins and garnish with the strawberries.

Notes

If you want to serve the panna cotta on a plate, simple submerge the sides of the ramekins in warm water for 15 seconds, then invert onto a dish. The panna cotta should slip right out.

http://feedmephoebe.com/2014/07/red-white-blue-coconut-panna-cotta-recipe-with-berry-compote/

Check out the other great dishes from this week’s Food Network #SummerSoiree below

The Heritage Cook: Firecracker Salad
Jeanette’s Healthy Living: Brazilian Acai Breakfast Bowl
Weelicious: Magical Fruit Wands
Sweet Bake Life: Patriotic Moscato Gelatin Shots
Virtually Homemade: Traditional Potato Salad
Dishing With Divya: Red, White and Blue Fruit Salad
Domesticate Me: 12 Foolproof Recipes for the Fourth of July
Taste With The Eyes: Patriotic Grilled Chicken, Savory Blueberry Compote and Strawberry Arugula Salad
Napa Farmhouse 1885: Grilled Bruschetta with Pesto, Sauteed Spinach and Garlic Scapes
Red or Green: Popcorn with Jalapenos and Extra Virgin Olive Oil
Elephants and the Coconut Trees: Mini Cherry Blueberry Pies
Devour: Star Sweets for the 4th
Swing Eats: Corn Dogs (Gluten-Free)
Daily*Dishin: Dilly Potato Salad
FN Dish: 4th of July Treats

Comment14 Share This!

14 Responses to Gluten-Free is Me: Red, White & Blue Coconut Panna Cotta with Berry Compote

  1. Jenna says:

    I’m so glad someone else shares my dislike of flan! I always feel like the only one.

  2. Panna Cottas are my new favorite dessert, I’ve made tons of them on my blog. I love anything that’s easy!

  3. Pingback: Firecracker Salad – Happy 4th of July! #SummerSoiree « The Heritage Cook ®

  4. Pingback: Brazilian Acai Breakfast Bowl Recipe - Jeanette's Healthy Living

  5. Pingback: Patriotic Grilled Chicken, Savory Blueberry Compote, Strawberry Arugula Salad • Taste With The Eyes • where the image is meant to titillate and inspire the cook

  6. Pingback: Patriotic Moscato Gelatin Shots recipe from Sweet Life

  7. Skye says:

    I know what you mean about pannacotta… I kind of struggle to get excited about it too… Although I had an almond and peach one in a restaurant recently that really was sublime. And now I’m rethinking my whole pannacotta position. Coconut milk is an inspired idea – healthy and yummy! Xx

    • I feel you! I had one sent to the table the other day at a restaurant (knew the chef) and thought guuuuugh. But then it was DELICIOUS. I think I’m an official convert! Pretty sure the restau version was all heavy cream. But he did a really nice passion fruit topping. I’m sure the peach was delicious! xoxxx

  8. Ace Viray says:

    Nice good job..I want also share my Philippines Food Recipes blog. http://philippinesfoodrecipes.wordpress.com this blog helps you how to prepare best filipino foods in easy way with no hassle. If you have suggestion or if want to know the recipe of specific filipino foods you want to prepare just let me know i will post it. I’m glad to help you. thank you.

  9. dina says:

    it looks delicious!

  10. domain says:

    Wonderful goods from you, man. I have understand your
    stuff previous to and you’re just too excellent.
    I really like what you have acquired here, really like what you’re saying and the way in which you say it.
    You make it enjoyable and you still care for to keep it sensible.
    I cant wait to read far more from you. This is really a terrific web site.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>