Coconut Lime Panna Cotta with Roasted Berries
Silky and light, this luscious but easy-to-make panna cotta is flavored with coconut and lime, and garnished with roasted berries. It’s a simple but elegant dessert that’s perfect for spring and summer entertaining. The base for the panna cotta is adapted from Heidi Swanson’s Super Natural Cooking.
Ingredients
Panna Cotta
- Coconut oil or butter for ramekins
- 1 14- ounce can coconut milk
- 1 ¼ cups milk
- ⅓ cup natural cane sugar
- 1 teaspoon lime zest
- 1 ½ tablespoons agar agar flakes*
Berries
- 4 cups mixed berries , such as blueberries, raspberries and blackberries
- 1 tablespoon lime juice
- 1 tablespoon sugar (or to taste)
- Toasted coconut flakes for serving (optional)
Instructions
- Lightly oil 6 ramekins.
- In a small saucepan, combine the coconut milk, milk, sugar, lime zest and agar flakes. Stir to combine with a rubber spatula; let sit 10 minutes to let the agar soften. Over medium heat, slowly bring the mixture to a simmer, stirring often. Cook at a gentle simmer (adjusting the heat as necessary), stirring often, for 4-5 minutes or until the agar is mostly dissolved and the mixture coats the back of a spoon. Pour the mixture through a fine-mesh strainer into a large measuring cup or bowl (something with a spout will make it easy to pour into the ramekins), pressing the agar through (be sure to scrape the bottom of the strainer). Pour the liquid into the prepared ramekins. Chill, uncovered, until set, about 1 hour. Do Ahead: The panna cotta can be made up to 2 days in advance. After the panna cotta has set, cover the ramekins.
- Preheat the oven to broil with a rack in the upper third. Toss the berries with the sugar and lime juice. Put the berries in a 9x13-inch baking dish or rimmed baking sheet and spread in one layer. Broil until the fruit starts to darken and pop, about 5-6 minutes. Scrape the berries and any juice into a bowl and let cool. Do Ahead: The berries can be roasted the day before and refrigerated, or roasted 2 hours in advance and left at room temperature.
- To serve, run a sharp knife around the edge of a ramekin; invert the ramekin onto a plate; and shake firmly up and down until the panna cotta slides out (you can also serve the panna cottas in the ramekins with the fruit spooned on top). Spoon the roasted berries and their juice over the panna cotta and garnish with toasted coconut flakes.