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Coconut Panna Cotta and Blueberry Jelly Terrine

© 2022 |

© 2022 |

Wow your guests with this fun and festive dessert, which features a layer of blueberry white wine jelly sitting atop the layer of creamy, rich coconut panna cotta with blueberries and fresh mint leaves. This decadent, dairy-free, grown-up dessert is perfectly delicious and elegant for special occasions, or an after dinner treat to end a summer menu. You can make this in individual glasses and don’t need to unmould and slice for serving.

Blueberry JellyCoconut Panna Cotta
  • 10 g Ginger, sliced
  • 1 Organic lime
  • 30 g Sugar
  • 100 ml White wine
  • 200 ml Water
  • 250 g Blueberries
  • 4 Dr. Oetker leaf gelatin
  • 6 Dr. Oetker leaf gelatin
  • 250 ml Coconut milk
  • 250 ml Coconut cream
  • 50 g White sugar
  1. For the jelly, finely slice the ginger. Wash the lime in hot water, pat dry, finely grate the zest and squeeze out the juice.
  2. Place the sugar in a saucepan over medium heat. When the sugar begins to melt, deglaze it with white wine. Add water, lime juice, lime zest, 100 g blueberries and sliced ginger. Cook gently, uncovered, over a medium heat for 10 minutes.
  3. Line a 20-22cm loaf tin with cling film and spread the remaining blueberries on the bottom of the tin. Soak gelatin leaves in a bowl of cold water for 5 minutes or until soft. Remove from bowl and squeeze out excess water.
  4. Press the blueberry mixture through a fine sieve into a bowl. Dissolve the squeezed gelatine in the hot mixture. Pour the juice over the blueberries in the mould. Chill for at least 3 hours until the jelly is firm.
  5. For the panna cotta, soak gelatin leaves in a bowl of cold water for 5 minutes or until soft.
  6. Place coconut milk, cream and sugar in a medium saucepan. Set over medium heat and bring to a simmer. Continue to heat until sugar has dissovled. Remove from heat and allow to cool 10 minutes.
  7. Remove softened gelatin from the bowl and squeeze out excess water. Add the gelatine to the coconut mixture. Stir until gelatin has completely dissolved. Set aside to cool to room-temperature.
  8. Pour the coconut cream onto the firm jelly in the mould. Chill for at least 6 hours, preferably overnight, until the panna cotta has set.
  9. Carefully remove the terrine from the mould with the foil and turn out onto a serving plate. Remove the foil and garnish with blueberries and mint leaves. Cut the terrine with a sharp knife dipped in lukewarm water.

© 2022 |

© 2022 |


Brian's Home Blog 31/8/22 00:42

Such a wonderfully pretty dessert!

Tom 31/8/22 02:03

...this looks so festive.

J.P. Alexander 31/8/22 02:32

Se ve un postre muy rico. Te mando un beso.

My name is Erika. 31/8/22 02:57

This is just beautiful. I bet in the summer it is very tasty. And I like the idea of coconut panna cota too. hugs-Erika

David 31/8/22 03:57

Angie, Wow! Off the charts with decadence and the presentation is amazing! A real treat... Take Care, Big Daddy Dave

roz | la Bella vita cucina 31/8/22 06:07

This sure is a wow factor dessert Angie! I can only imagine how wonderful it tastes!!

Anne in the kitchen 31/8/22 06:58

I do love panna cotta and with the blueberry jelly the presentation is outstanding. Thank you for sharing.

Margaret D 31/8/22 06:59

My that looks delicious.

Nancy Chan 31/8/22 08:12

Beautiful and delicious dessert. Yums.

Anonymous 31/8/22 09:07

What a stunning dessert. This is just the sort of thing to make for a dinner party to impress.

Choclette x

kathyinozarks 31/8/22 09:30

what a beautiful looking dessert I have never made anything like this looks delicious

Rose world 31/8/22 11:44

Beautiful dessert!! ❤️

Anonymous 31/8/22 12:41

Hi Angie, I am completed in awe of your baking abilities. This is amazing. Bernadette

2pots2cook 31/8/22 13:37

Very creative and very refreshing!

DEZMOND 31/8/22 14:00

Looks gorgeous, dear, especially in that white green colour combo! Of course I wouldn't eat it as it has gelatin, but I bet it tastes lovely.

Anonymous 31/8/22 14:39

It's Judee- I have to say that you are the queen of desserts! This is beautiful and I can only imagine how good it tastes with the blueberry jelly. OMG ! yum

Kitchen Riffs 31/8/22 15:45

This is such a great recipe! Really terrific looking dish -- SO pretty. Very creative -- thanks.

Ben | Havocinthekitchen 31/8/22 18:53

Wow, this is such a beautiful and elegant desserts - terrific!

DeniseinVA 31/8/22 20:36

This is wonderful Angie. A work of art I would have a hard time taking a slice of but wouldn't be able to resist in the end :)

Liz That Skinny Chick Can Bake 1/9/22 11:56

I've never made a panna cotta in a loaf pan but this is stunning, Angie! A perfect dessert for the end of summer!!!

Anonymous 1/9/22 14:06

It was super hot and humid here up until this morning, so this will have to wait until we’re back in summer weather. The colour is absolutely beautiful.

Pam 1/9/22 18:33

So beautiful, refreshing, and delicious.

speedy70 1/9/22 19:35

Irresistibile questa panna cotta, complimenti!!!

Velva- Evening with a Sandwich 1/9/22 21:45

Angie, this coconut pannacotta with blueberries is absolutely stunning. A perfect end to the long summer months.

Muriel 1/9/22 22:14

Ce dessert a un visuel sublime et je ne doute pas que le goût soit de la partie... Bonne fin de soirée

Raymund 2/9/22 01:20

I love the flavour combo here, creamy bottom with a sweet tangy top layer

Dawn @ Words Of Deliciousness 2/9/22 01:38

Sounds like a delicious dessert. It makes for an elegant dessert.

Rainbow Evening 2/9/22 03:42

love coconut..... wish to try "Coconut Panna Cotta ..."....
looks appealing... yummy

The Yum List 3/9/22 03:12

Give me coconut anything and I'm happy.

mjskit 4/9/22 02:01

My husband loves making panna cotta. I'm sending him this recipe and hop he'll take the hint. :)

Marcelle 5/9/22 17:52

Angie, I've never made panna cotta, but this blueberry version of yours is gorgeous!! I love the suggestion to make it in individual dessert cups. Love the recipe, thank you for the inspiration!! 💜

Valentina 9/9/22 20:33

What a fun and beautiful slice this dessert makes! And refreshing too. :-) ~Valentina


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