Coconut Spruce Tip Panna Cotta

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This coconut spruce tip panna cotta is a delicate, forest-inspired dessert made with coconut milk and fresh spruce tips. A unique spring recipe that blends foraging traditions with an elegant, dairy-free twist.

Prep Time10

Cook Time15

Cooling5

Total Time5 25

Course: Dessert

Cuisine: Italian

Keyword: Coconut Spruce Tip Panna Cotta

Servings:

Calories: 632kcal

Equipment

Ingredients

13.5 oz Full-fat coconut milk 1 can
14.5 oz Coconut cream
1 1/2 cup Spruce pine tips juiced
1/3 cup Maple syrup
2 tbsp Vanilla extract
5 tbsp Water
2 tbsp Gelatin
2 tbsp Lime juice freshly squeezed

Instructions

Make the spruce tip juice. Juice it in a masticating juicer. Set aside.
2. Bloom the gelatin. Pour cold water into a small bowl and sprinkle the gelatin evenly over the surface.
3. Let it sit undisturbed for 5–10 minutes until fully hydrated and spongy.
4. In a saucepan, add the full-fat coconut milk, coconut cream, maple syrup, and vanilla extract. Warm over low to medium heat, stirring gently, until everything is smooth and just starting to steam. Do not let it boil.
5. Add the bloomed gelatin to the warm coconut mixture. Whisk gently until the gelatin is completely dissolved. This should take about 1–2 minutes.
6. Remove the saucepan from the heat. Slowly whisk in the spruce pine tips juice, stirring constantly to keep the mixture smooth.
7. Add the lime juice and stir gently to combine. Taste and adjust the sweetness if needed.
8. Carefully pour the mixture into small jars, ramekins, or silicone molds. Tap them lightly on the counter to release any air bubbles.T
9. ransfer to the refrigerator and chill for at least 4 hours, or until softly set. For the best texture, chill overnight.
10. To serve, enjoy straight from the jar or unmold onto a plate by briefly dipping the bottom of the container in warm water and turning it out.

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