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Coconut Panna Cotta with Blueberry Sauce

This panna cotta is a delicious option for those on dairy-free diets, vegans (see the tip on gelatin), or anyone who loves coconut. It’s a little less glossy than traditional panna cotta, with a sophisticated matte look. The smooth purple blueberry sauce makes a dramatic contrast. Save a few extra blueberries for garnish, if you like.
6 Servings -
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Servings:6  | Calories:182 | Total Fat:10g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 10g
15 %
Sat Fat 8g
40 %
Total Carb 25g
8 %
Fiber 2g
8 %
Sugars 20g
Cholesterol 0mg
0 %
Sodium 658mg
27 %
Protein 1g
2 %
43% Coconut milk
21% Granulated sugar
19% Others combined
15% Blueberries
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


12 oz. (about 2-1/2 cups) fresh or thawed frozen blueberries
2 Tbs. granulated sugar
2 Tbs. finely grated lemon zest
2 Tbs. fresh lemon juice
2 tsp. cornstarch
1 tsp. pure vanilla extract
Pinch table salt
Cooking spray
2 13-1/2 oz. cans coconut milk, well shaken
2 tsp. unflavored powdered gelatin
1/3 cup granulated sugar
1 tsp. pure vanilla extract
Pinch table salt

Directions : View recipe directions on
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