Coconut Panna Cotta with Blackberry Sauce

Servings: 8 | Time: 4 hours 20 minutes


For Blackberry Sauce, in medium saucepan combine blackberries, sugar, water, and lime juice. Bring to boiling; reduce heat. Simmer, uncovered, 30 minutes. Remove from heat; let cool 30 minutes. Place berry mixture in blender. Cover; blend until smooth. If desired, press sauce through fine-mesh sieve to remove seeds; discard seeds. Cover; chill at least 1 hour and up to 1 week.

For Panna Cotta, coat twelve 4- to 6-ounce ramekins with cooking spray. Place in shallow tray. In small bowl sprinkle gelatin over water (do not stir). Let stand 5 minutes.

Meanwhile, in large saucepan combine evaporated coconut milk, sugar, and sweetened condensed coconut milk. Cook over medium until hot but not boiling and sugar is dissolved. Add gelatin mixture; cook and stir over low 5 minutes or until gelatin is completely dissolved. Remove from heat. Stir in cream, half-and-half, and vanilla. Pour into prepared ramekins. Refrigerate at least 4 hours or overnight.

To serve, invert a ramekin on each plate. Allow panna cotta to release from edges. Serve cold with Blackberry Sauce and fresh blackberries. Garnish with lime slices and toasted coconut, if desired. Makes 8 servings.

*Tip: Toast shredded coconut on a baking sheet in a 350°F oven for 5 to 10 minutes. Shake pan twice during toasting.


Blackberry Sauce:

2 cups fresh blackberries

¾ cup sugar

¾ cup water

¼ cup lime juice

Panna Cotta:

Nonstick cooking spray

3 envelopes unflavored gelatin

¼ cup water

1 12.2-ounce can evaporated coconut milk

½ cup sugar

3 tablespoons sweetened condensed coconut milk

2 cups heavy cream

2 cups half-and-half

2 teaspoons vanilla

½ cup fresh blackberries

Lime slices and toasted coconut*