Blackberry-Coconut Pannacotta


A few weeks ago I finally found a way to get my hands on grass fed gelatin (Great Lakes brand from iHerb if anyone missed it)…so today I thought it was about time to try it out.

First I must admit, I do not have much experience when it comes to cooking with gelatin so this post is rather more of an experiment for me to see how gelatin behaves, than a refined recipe.
Nevertheless I thought I’d share it if anyone wants to try it out.

To make it dairy-free I used coconut milk instead of cream, and as a sweetener (and to add some more flavor than just the otherwise pretty dominant coconut milk) I used one of the St. Dalfour’s fruit spreads.
(Yup, made it easy for myself today…)

Anyway, here’s what I did:

UPDATE: If possible, I recommend to make the pannacotta one day ahead. I had one the day after they were made, and found the flavors to have matured quite a lot. Especially the coconut milk, which on day one still was a bit…”raw”, but on day two had turned into a gentle, “proper” coconut flavor.

(Serves 4)

• 2 cups (5 dl) Coconut Milk.
• 1/2 cup (1.2 dl) St. Dalfour “Black Raspberry” fruit spread.
• 1 tsp ground Vanilla beans.
• 3/4 tbsp Great Lakes Kosher Beef gelatin.

How To:
Pour the coconut milk into a sauce pan.

Sprinkle the gelatin over the surface and let it stand for 10 minutes to soften.

Meanwhile, run the fruit spread smooth using a hand mixer, put it in a fine meshed strainer over a bowl and stir with with a spoon until you only have the seeds left in the strainer, then discard the seeds and set the bowl of de-seeded fruit spread aside.

Place the sauce pan on the stove top, and heat the coconut milk while stirring to dissolve the gelatin.

Take it off the heat just before it starts to boil, then stir in the fruit spread and ground vanilla beans.

Let cool off a bit before pouring it into four glasses.
Cover the glasses with plastic wrap and place them in the fridge for about 5 hours.

Serve as is, with fresh berries, or like I did…topped with a teaspoon of chunky fruit spread and a bit of lime zest.

Note: The links in this post are affiliate links, meaning I get a few credits for any new customer first order purchase made through them.
(There are also some great benefits for the first time customer making their purchase through those links, or by using my code GBR204 in the checkout. More about that here…)


6 thoughts on “Blackberry-Coconut Pannacotta

  1. Pingback: Blackberry-Coconut Pannacotta | Paleo Digest

    • Thank you Kim!

      Texture wise it’s definitely a pannacotta.
      (The small dots you see in the picture are not blackberry seeds…the seeds are completely removed using the technique I describe in the instructions. What they are is the ground vanilla beans, so if you want it completely smooth you could sub with vanilla extract.)

      Taste wise, personally I thought the coconut milk flavor was still a bit dominant…the same day it was made (which of course is just a matter of preference).
      However…I tried one today too, and I found the flavors to have matured quite some! The the somewhat “raw” flavor of the coconut milk I experienced yesterday was gone, and left was an, in my opinion, much more gentle and “proper” coconut flavor.
      I had no problems with it yesterday, but liked it much more today (so much I’ll actually add a recommendation to the recipe to make it one day in advance if possible).

      Thanks for asking, and have a great day! :)


  2. Hi Peter! I get busy with work and look how many wonderful new things you’ve posted in the meantime! I have never had a Panacotta that I know of, but the flavors alone sound very yummy! Is it like a pudding or a custard? That frittata you posted also looks fantastic. I made a pumpkin one on Whole30 that I didn’t really care for, but I also accidentally overcooked the bottom, so I should try again. Oh–and I do need to update you that I made it to Day 23 of my Whole30 and then just fizzled out– Well, kind of–I still have a lot of good habits in place, I’m just not being extra careful or balancing all of my meals as well as I should be. In the meantime, I am finishing up my Whole 30 blog thoughts and then I’ll send you the link when it’s ready! Hope you are well!

    • Thank you Sara! :)

      23 days of super clean eating is nothing but good for you, and I’m sure you’ll nail 30 the next time :)

      Is pannacotta a custard or pudding? Hmmm, not really sure how to classify it (probably as I’m not quite sure about the exact qualifications for the two categories..)
      If I would guess it’s somewhere in between.
      Let me know in which category you would place it if you try it out! :)

      That’s cool, let me know once it’s up…looking forward to read your thoughts on your Whole30 experience!

      Take care
      // Peter

  3. Pingback: Licorice-Raspberry Pannacotta | Strictly Paleo...ish!

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