Low Sodium Blueberry Lemon Coconut Panna Cotta

Total time4 hr 25 min

Prep time15 min

Cook time10 min

Low Sodium Blueberry Lemon Coconut Panna Cotta

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Ingredients

4 servings

For the panna cotta

2 ¼ tsp powdered gelatin (1 standard packet, 7g)
Knox Original Unflavored Gelatine 4 Envelopes Knox Original Unflavored Gelatine 32 Envelopes Kroger Unflavored Gelatin D'Gari Unflavored Gelatin Knox Gelatine, Unflavored
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3 tbsp cold water
1 can (13.5 oz) full-fat coconut milk
½ cup coconut cream
3 tbsp honey
1 tbsp lemon zest (from about 2 lemons)
1 tbsp fresh lemon juice
¼ tsp vanilla powder
1 pinch fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the blueberry compote

1 ½ cups fresh or frozen blueberries
2 tbsp honey
1 tsp fresh lemon juice
1 tsp lemon zest (optional)

Instructions

1
Sprinkle the gelatin over the cold water in a small saucepan and let it sit undisturbed for 5 minutes, until the granules are fully bloomed and the surface looks wrinkled and matte.
2
Add the coconut milk, coconut cream, honey, lemon zest, lemon juice, vanilla powder, and sea salt to the saucepan with the bloomed gelatin. Warm over medium-low heat, whisking gently, until the gelatin is fully dissolved and the mixture is steaming but not simmering — about 4 to 5 minutes. Do not let it boil.

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