Coconut Panna Cotta with Blueberry Sauce

Name: Coconut Panna Cotta with Blueberry Sauce
Ingredients: 12 oz. (about 2-1/2 cups) fresh or thawed frozen blueberries; 2 Tbs. granulated sugar; 2 Tbs. finely grated lemon zest; 2 Tbs. fresh lemon juice; 2 tsp. cornstarch; 1 tsp. pure vanilla extract; Pinch table salt; Cooking spray; 2 13-1/2-oz. cans coconut milk, well shaken; 2 tsp. unflavored powdered gelatin; 1/3 cup granulated sugar; 1 tsp. pure vanilla extract; Pinch table salt

Coconut Panna Cotta with Blueberry Sauce was pinched from <a href="http://www.finecooking.com/recipes/coconut-panna-cotta-blueberry-sauce.aspx" target="_blank">www.finecooking.com.</a>

"This panna cotta is a delicious option for those on dairy-free diets, vegans (see the tip on gelatin), or anyone who loves coconut. Itâ??s a little less glossy than traditional panna cotta, with a sophisticated matte look. The smooth purple blueberry sauce makes a dramatic contrast. Save a few extra blueberries for garnish, if you like...."

INGREDIENTS

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12 oz. (about 2-1/2 cups) fresh or thawed frozen blueberries

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2 Tbs. granulated sugar

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2 Tbs. finely grated lemon zest

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2 Tbs. fresh lemon juice

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2 tsp. cornstarch

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1 tsp. pure vanilla extract

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Pinch table salt

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Cooking spray

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2 13-1/2-oz. cans coconut milk, well shaken

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2 tsp. unflavored powdered gelatin

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1/3 cup granulated sugar

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1 tsp. pure vanilla extract

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Pinch table salt

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