John Myers
Coconut Panna Cotta with Blueberries
The perfect coconut panna cotta with blueberries recipe with a picture and simple step-by-step instructions.
- 6 sheet Gelatin white
- 400 ml Coconut milk
- 100 g Sugar
- 1 Organic Grated lime zest
- 2 Organic Lime juice approx. 80 ml
- 250 ml Cream
- 300 g Blueberries frozen
- 1 packet Vanilla sugar
- Soak gelatine in cold water. Mix coconut milk with 60 g sugar, lime zest and juice. Squeeze out the gelatine well and dissolve it carefully. Stir a little coconut milk into the gelatine, then stir everything into the rest of the coconut milk, chill.
- Whip the cream until stiff. As soon as the coconut milk begins to gel, carefully fold in the cream and divide the mixture into 4 glasses, then place in the refrigerator for about 2 hours.
- Approx. Heat half of the blueberries with 40 grams of sugar and vanilla sugar in a saucepan until the fruits are thawed. Bring to the boil once, remove the pan from the stove and mix in the remaining blueberries. Just before serving, pour the sauce on the coconut cream
- Since I had the cream on a brunch buffet, it was filled in smaller glasses
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