Bloody Panna Cotta

Bloody Panna Cotta


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Panna Cotta is elegant, delicious...and bloody? This succulent dessert is creamy and sweet, but don’t worry, the blood is just strawberry syrup!

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Time needed

4 hour preparation + 15 min cooking

Serving Size / Yield

5 servings


  • 2 C. coconut milk
  • 3 Tbs. granulated sugar
  • 1 Tbs. gelatin
  • 1 Tbs. water
  • 1 tsp. Vanilla
  • 1 kiwi
  • 2 chocolate covered coffee beans
  • Pinch of salt
  • Syrup
  • ½ C. sugar
  • ½ C. strawberries

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Skin and slice the kiwi. Place one slice of the fruit in two bowls. In a saucepan on medium-heat, combine the milk, sugar, and vanilla. Mix the water and gelatin together so it dissolves. Add it into the mixture. Whisk the mixture continuously for 2 minutes. Let the mixture sit for 2 minutes (no longer!) and pour it over the kiwi. Refrigerate the mixture until it sets (about 4 hours).

Slice the strawberries and place them in a saucepan with sugar. Stir the mixture for about 10 minutes, mashing the strawberries. Strain the syrup and pour a couple of spoonfuls on the plate. Turn the Panna Cotta out on the plates. Top with the chocolate covered coffee beans.

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