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Panna Cotta with Blackberries

Panna cotta is a molded, chilled dessert of cream, sugar, and gelatin to set. With roots in Italy, it's easy to make and should be prepared in advance. Our version incorporates coconut milk for a tropical twist. Try not to feel like you’re on an island vacation when you indulge in this decadent treat. Fresh fruits are a no-brainer when it comes to making mouthwatering desserts so why not add fresh blackberries when in season?


2 servings

Total Time

20 minutes + cooling & chilling

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Sprinkle gelatin evenly over cool water in a small bowl; set aside to bloom.

Heat coconut cream and sugar in a saucepan over medium until sugar dissolves and mixture is hot, but not boiling.

Off heat, add bloomed gelatin and stir until gelatin is completely dissolved and mixture is smooth; cool to room temperature, about 30 minutes.

Whisk heavy cream into coconut cream mixture; pour into two 7–8-oz. custard cups or ramekins. Loosely cover cups with plastic wrap; chill until set, 3–24 hours.

Unmold panna cotta by running the tip of a paring knife around the sides of custard cups, then dip each cup briefly into hot water, about 5 seconds. Invert panna cotta onto serving plates, shaking gently to release from the cups. Top panna cotta with blackberries, toasted coconut, and mint sprigs.

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