Coconut Panna Cotta with Blackberry, Thyme & Sloe Gin Compote
This honey sweetened coconut cream panna cotta pairs beautifully with a blackberry, thyme, and sloe gin compote. This makes for a delicious dairy free dessert option that doesn’t require an oven!
Servings
6-8servings
Servings
6-8servings
Ingredients
For the panna cotta
For the blackberry, thyme, and sloe gin compote
Instructions
For the panna cotta
  1. In a large jar with a sealable top, combine coconut cream, honey, and lemon juice and stir to combine. Seal the jar and let sit 8 hours or overnight.
  2. The next day (or 8 hours later), warm the coconut cream mixture with the vanilla bean over medium heat, stirring frequently until warmed through. Off the heat.
  3. Combine the hot water with the gelatin in a small bowl and stir until the gelatin has dissolved. Add this to the warmed coconut cream, stirring well.
  4. Divide into ramekins and let cool to room temperature. Transfer to the refrigerator to firm, at least a couple hours.
For the blackberry, thyme, and sloe gin compote
  1. Combine the blackberries, lemon, thyme, and sugar together in a small saucepan over medium-low heat and stir constantly until the sugar is dissolved. Let the mixture simmer until the berries are soft and starting to break down, about 7 minutes.
  2. Meanwhile, combine the cornstarch and the sloe gin in a small bowl and stir until the cornstarch is dissolved. When the berries are soft, add the sloe gin mixture, stirring frequently, continuing to simmer over low heat for a couple minutes until the sauce has thickened slightly. Serve warm or room temperature over the panna cotta!