Coconut Panna Cotta with Gooseberry Compote

Coconut Panna Cotta with Gooseberry Compote

It's summer and I am completely hooked on everything coconutty. So lately I have been trying a lot of recipes with coconut milk. One of my favourite summer dessert classics is Panna Cotta. It reminds me of summer holidays in France and Spain. Long days at the beach, paddling in the waves until exhaustion, or just letting the sand trickle through my toes whilst reading a book...

Eventually, starving and with salty hair and sandy toes, we would hit the local restaurants at night and my eyes would directly scan the last pages of the menu for dessert. Based on whether that was any good, I would consider having a small or large main meal. So now, if the menu reads Panna Cotta, I always try to reserve some room for dessert. 


for 6 portions 
prep time: 30 minutes

  • 400 ml full-fat coconut milk
  • 300 ml almond milk
  • 4 tbsp rice syrup (or sweetener of your choice) 
  • 2 tsp vanilla essence 
  • 1,5 tsp Agar-Agar powder
  • 250 g gooseberries
  • 2 tbsp rice syrup (or sweetener of your choice)


1. Combine agar-agar with 3 tbsp of the almond milk. 

2. Combine the almond and coconut milk with the vanilla and rice syrup. Pour in a saucepan and bring to the boil. 

3. When it's boiling add the agar-agar - keep it simmering and stir for another 2 minutes. 

4. Wash your silicone moulds or glasses with cold water. Pour the mixture into the wet moulds and let it cool down. 

5. Place in the fridge for about 2 hours. 

6. In the meantime prepare the gooseberry compote. Halve the gooseberries and place in a saucepan. Add the rice syrup and a splash of water and bring to the boil. Keep simmering until the berries start to fall apart.

7. To make your compote a little smoother, purée the mixture with a hand blender. Place in the fridge alongside the panna cotta and take out couple of minutes before serving. You can serve this as a hot or cold sauce - also, you can do this with whatever berries are in season or at your disposal - whatever you fancy. 

8. To turn your Panna Cotta out of their moulds it helps to run a knife along the edge or if that doesn't do the trick you can rinse the outside of the moulds (careful not to drown your Panna Cotta) under hot water for a few secs.