Coconut Panna Cotta with Berry-Red Wine Reduction

Coconut Panna Cotta with Berry-Red Wine Reduction is a creamy eggless custard that can be kept simple or dressed up for a fancy occasion. It’s easy to make ahead!

Coconut Panna Cotta with Berry-Red Wine Reduction

Panna Cotta.  I adore making it and eating it. What can I say that hasn’t already been said?  It’s easy, takes only a few minutes to make and can be fancied up or made casual.  Pair it with a sauce and you’ve got something extra special.

I love this version made with coconut milk.  It reminds me of sunny days. Although I love snow and cozy sweaters, I find myself fatigued by this frigid weather. It’s flurrying outside- again.  It makes me yearn for a warm evening when I can go barefoot and sit on my front porch rocker.  Maybe with a cool and creamy treat just like this.

Heavy cream is most commonly used in panna cotta, although you can substitute half and half or even whole milk in this particular recipe.

It’s pretty when poured into glasses, but you can also use buttered ramekins for molding.

I did both!

I have a few heart shaped ramekins that I had planned to use for Pots de Creme, but I just haven’t had the right flavor inspiration for them yet. 

A digression.

Biscuit stopped by to stick his nose in the butter.  He would have tasted it too, had I not shooed him away.

If you’re curious, I disposed of the piece of butter his nose touched.  He is into everything, and so is his nose, so there’s no telling what’s on it.

Anyway! When the custard is set, run a sharp knife along the top edge and hold the bottom of the ramekin in a bowl of warm water for a couple of seconds. Invert onto a plate, and with a couple of gentle shakes it should unmold easily.

Coconut Panna Cotta with Berry-Red Wine Reduction
Coconut Panna Cotta with Berry-Red Wine Reduction

The berry-red wine reduction sauce is really good.  It provides a nice contrast against the creaminess of the custard, without being tart.

One thing that is essential for this recipe, is a good whisk.  You’ll be whisking a very lumpy gelatin mixture into a simmering pot of cream.

Another digression.

I found a new whisk. Perhaps I should put it into better perspective.

World’s largest stick of butter, or worlds tiniest whisk?

I don’t know why I get so nerdy over miniatures.  I question myself often “why did I buy this, and what will I do with it?”  Perhaps I’ll buy another and make myself a pair of earrings.  (hehe)

Coconut Panna Cotta with Berry-Red Wine Reduction

This recipe was adapted from this excellent, classic formula from Epicurious.

If I don’t post again before Valentine’s arrives, I hope everyone has a great holiday!

Coconut Panna Cotta with Berry-Red Wine Reduction

Heather Baird
This creamy eggless custard is easy to make and elegant with a quick red wine and berry reduction. Each component can be made 2 days in advance. Pour the reduction over the panna cotta just before serving.
5 from 1 vote
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Dessert
Cuisine Italian
Servings 8

Ingredients
 
 

Panna Cotta

  • 2 cups heavy cream
  • 1 1/2 cups lite coconut milk
  • 1/2 cup plus 2 tbsp. granulated sugar
  • 1/4 tsp. salt
  • 1 envelope plain gelatin
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. coconut extract optional but recommended

Berry/Red Wine Reduction

  • 2/3 cup red wine
  • 6 tbsp. granulated sugar
  • 2 tbsp. black raspberry jelly
  • 1/2 cup fresh blueberries

Instructions
 

Panna Cotta

  • Place 1/4 cup of heavy cream in a small bowl. Sprinkle gelatin over cream and let set for 5 minutes. After 5 minutes, whisk gently. Mixture will be VERY LUMPY. Set aside.
  • In a saucepan, combine the remaining heavy cream, sugar, and the salt in a saucepan and bring to a simmer over medium heat. Stir in vanilla extract (and coconut extract if using). Remove the pan from the heat. Whisk in the 1/4 cup cream and gelatin mixture, then the coconut milk. Strain the panna cotta mixture through a fine sieve then pour it into eight 4-ounce ramekins or fancy glasses and chill 2 hours or overnight.

Berry/Red Wine Reduction:

  • Bring 2/3 cup wine and 6 tbsp. sugar to a boil in a saucepan. Cook until reduced by half. Add black raspberry jelly and stir until melted and incorporated. Add blueberries and cook until fruit is soft but still holds shape. Use as garnish on finished panna cotta custards.

Notes

The coconut flavor is very slight without the coconut extract.
Keyword coconut milk, fresh blueberries, red wine
Tried this recipe?Let us know how it was!
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Mara Campbell
Mara Campbell
11 years ago

WOW! This looks amazing! I don't think i've ever made that before but you made it look easy. And I LOOOVE that tiny whisk, too cute!!

Sunday
Sunday
11 years ago

Lol Heather – that whisk is hilarious. Isaac has small green one that he uses which looks like a monster compared to that 🙂
The Panna Cotta looks delicious 🙂

cookies and cups
cookies and cups
11 years ago

That whisk is the cutest!
I have never made the panna cotta. You made it look easy and not scary at all!

April
April
11 years ago

Love the whisk!! I have never made a panna cotta and this looks great! May have to try it out this weekend!

Happy Valentine's day!

SugarCooking
SugarCooking
11 years ago

Panna cotta has never really interested me before, but for some reason coconut panna cotta just changed my mind! Great pics! I love the with your dog!

Carolyn Jung
Carolyn Jung
11 years ago

The doll-size whisk is too adorable. I bet it would make a fun charm for a necklace, too.

kimberleyblue
kimberleyblue
11 years ago

Every time I see panna cotta, especially one as gorgeous as this, I remember how much I want to try making it myself. I've eaten plenty, but never attempted my own.

This is stunning, and sounds amazing.

Sue
Sue
11 years ago

Your panna cotta looks so smooth and creamy, and beautiful with the sauce! The little whisk is so cute, and so is Biscuit! He cracks me up!

Laurie
Laurie
11 years ago

This looks and sounds delicious. I love using wines for reductions (fortified as well), and the compliment to the panna cotta sounds excellent.

Terri
Terri
11 years ago

This panna cotta looks delicous! I love the heart shape in the last picture! Thanks for sharing.

Ingrid_3Bs
Ingrid_3Bs
11 years ago

I have a tiny whish too but it's not quite that small.

I've been wanting to try making a panna cotta. I even have some vanilla beans to use it but have always been leery.

Happy Valentine's Day!
~ingrid

AmberLee
AmberLee
11 years ago

this
looks
amazing.

Mrs Knight
Mrs Knight
11 years ago

Shortly after originally reading this post, my pug, Chewy, decided to eat a whole stick of butter while I was taking a shower… I thought i had put everything out of reach but I missed that one. Needless to say he didn't feel so good for a day or so 🙁

Pinky
Pinky
11 years ago

I just found your blog today, and I've already bookmarked at least half a dozen recipes. I love the little whisk! I'm kind of silly about miniatures too.
I once left a paper bag of groceries on the floor while I ran out to the car for the rest of the bags. By the time I got back in the house my dachshund had torn the bag open, ripped the box of butter apart, and eaten half a stick of it! I love butter, but not as much as him it seems!

Manon
Manon
11 years ago

Heather i stumbled upon your website when looking for recipes and absolutely all of them look amazing! I have vowed to make at least one each week until the end of summer.
All I can say is keep cooking because i can't wait for more recipes!

(and your pug is very adorable!)

acheter viagra
acheter viagra
10 years ago

SO many times I read stupid post but this time I must say i'm impressed! Well done! Cheers!

Unknown
Unknown
9 years ago

I love all your posts! And I love your videos, love the simplicity and the choice of music 🙂

Unknown
Unknown
3 years ago

Where did you get that tiny whisk?