Step 1

Measure up all ingredients. Shake your coconut milk can (stored in room temperature).

Step 2

Take a saucepan and warm up full-fat coconut milk and sugar on medium heat.

Step 3

Take a small bowl and mix dairy-free milk and cornstarch and add it to the saucepan once the sugar has been dissolved. Add vanilla extract. If you add it without pre-mixing it might get lumpy. Better be safe than sorry.

Step 4

Cook it on medium heat until cornstarch is activated and the cream has thickened. It should be similar to a slow-flowing paste. It took me approx. 10 minutes. Check out our video to see the consistency better.

Step 5

Pour the mixture to 8 serving bowls (1/3 cup each).

Step 6

Prepare the berry sauce (or your favorite topping), while the panna cotta is set in the fridge. I cool them first on the kitchen counter and only place them in the fridge when they are not hot to the touch any more.

Step 7

How to serve panna cotta? You can serve them in glasses topped with the berry sauce. I also like using silicone muffin tins so I can flip them out to a plate and top with the berry sauce there.

Step 8

Take a saucepan and add mixed berries (blackberries, raspberries, red currant, black current), water and coconut sugar. Bring it to boil.

Step 9

When the berries are soft, use an immersion blender to blend it to a sauce. (If the berries were frozen, they will soften even quicker.)

Step 10

Finally, add cinnamon and cornstarch and bring it to boil to activate the starch. It will thicken to a slow-flowing sauce that is perfect to top your panna cotta. It took me approx. 10 minutes.