This is a healthy sweet treat that combines the mild richness of coconut milk, the high-quality fats of MCT oil, and the antioxidant benefits of blueberries. Using low-carb xylitol or erythritol makes it highly recommended for those watching their blood sugar levels. You can also boost your protein intake by using grass-fed collagen.
About This Recipe
Coconut and blueberry panna cotta is the perfect dish for those looking to cut back on dairy or searching for a low-carb sweet. We created this recipe because we wanted to share a dessert you can enjoy completely guilt-free, even during the holiday season. When we actually made it, it turned out incredibly easy and so much creamier than we imagined, and we absolutely love how the refreshing blueberries add the perfect accent.Ingredients (Serves 4)
- Coconut milk (canned, full-fat) 2 cups (approx. 480ml)
- Blueberries (fresh or frozen) 20-30 berries (approx. 80g)
- Xylitol or erythritol 2 tbsp (adjust to taste)
- Gelatin 7g (approx. 2.5 tsp) + 2 tbsp lukewarm water to bloom
- Grass-fed butter (unsalted) or ghee 2 tbsp
- Coconut oil or MCT oil 2 tbsp
- A pinch of vanilla bean seeds or vanilla extract 1/2 tsp
- For garnish: Mint leaves and extra blueberries (as needed)
- (Alternative) Grass-fed collagen powder 20-30g: If you want to add protein instead of using gelatin
Instructions
- Bloom the gelatin by soaking it in 2 tbsp of lukewarm water (ensuring it stays under 80°C / 175°F). If using collagen, note that it dissolves poorly in cold liquids, so refer to the method of adding it later.
- Pour half of the coconut milk (1 cup) into a saucepan and heat over medium heat. Be careful to warm it without letting it boil.
- Once warmed, reduce the heat and add the xylitol and grass-fed butter (or ghee), stirring to dissolve. Add the bloomed gelatin and mix well with a wooden spatula until completely dissolved.
- Remove the saucepan from the heat, add the remaining cold coconut milk, and mix well. Stir in the vanilla and coconut oil (or MCT oil) until smooth.
- Evenly distribute the blueberries into glasses or small dishes, and gently pour in the panna cotta mixture from step 4.
- Cover with plastic wrap and chill in the refrigerator for 1 to 2 hours until set. We recommend refrigerating rather than freezing, as the freezer will harden it too quickly and ruin the flavor.
- Once set, garnish with mint and extra blueberries, and serve.
Nutrition & Health Benefits
We created this recipe with a focus on high-quality fats. Coconut milk and MCT oil contain medium-chain triglycerides (MCTs), which are wonderfully easy for the body to convert into energy. By using grass-fed butter or ghee, you can easily incorporate nutrients like vitamin K2 and conjugated linoleic acid (CLA). Blueberries are rich in the antioxidant anthocyanin, which provides anti-inflammatory benefits and supports eye health. Swapping out sugar for xylitol or erythritol keeps the carb count low. Furthermore, using grass-fed collagen provides a great source of protein and collagen peptides, helping to support your skin and joints.Recipe Variations & Tips
- If you want to make this vegan, use agar powder instead of gelatin (amounts vary by product, so please adjust accordingly).
- To switch up the flavor, it's also delicious if you substitute the blueberries with raspberries or strawberries.
- If you prefer a lighter, more refreshing taste, replace a portion of the coconut milk with unsweetened almond milk.
- Adding roasted coconut flakes or chopped nuts as a topping gives it a fun, crunchy texture.
- If you use collagen peptides instead of gelatin, the firmness will change depending on the amount of liquid and how it's chilled. If it isn't firm enough, try adding a small amount of gelatin.