Coconut Milk Panna Cotta with Lingonberry Red Wine Sauce

Panna cotta is the rare elegant dessert that is naturally gluten-free and nearly foolproof — warm, sweeten, set, done. Coconut milk makes it dairy-free and silky, while a quick lingonberry and red wine sauce brings Scandinavian tartness to cut the richness.

Yield: 6 servings · Time: 25 min + 4 hr chill

Ingredients

• 2 cans (13.5 oz each) full-fat coconut milk
• 1/3 cup (65 g) sugar
• 1 tsp vanilla bean paste or extract
• 2 1/4 tsp unflavored gelatin bloomed in 3 tbsp cold water
• 3/4 cup lingonberry preserves
• 1/3 cup dry red wine
• 1 strip orange zest

Directions

1. Warm the coconut milk, sugar, and vanilla until steaming; stir in the bloomed gelatin until fully dissolved.
2. Pour into six glasses or ramekins and chill at least 4 hours.
3. Simmer the preserves, wine, and orange zest 5 minutes until glossy; cool and discard the zest.
4. Spoon the sauce over the set panna cottas just before serving.

Pro tip: Shake the coconut milk cans well; if the cream has separated hard, blend the warm mixture for 10 seconds so the texture sets evenly.

Gluten-Free Notes

If you are cooking for someone with celiac disease, cross-contact matters as much as ingredients — clean surfaces, dedicated utensils, and certified or labeled gluten-free packaged goods are the safe path.

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