Kona Coffee Panna Cotta with Coffee Blueberry Sauce

Serves: 10 People
Cooking Time: 3.5 Hours

Panna Cotta
1 cup heavy cream
1/3 cup ground Wailele Estates, 100% Kona Coffee
1/3 cup plus 2 tablespoons sugar
1 tablespoon vanilla extract
1 cup non-fat Greek yogurt
1 cup unsweetened coconut milk
1 tablespoons Grand Marnier (orange liqueur)
1 envelope unflavored gelatin (2 1/4 teaspoons)
2 tablespoons cold water
10 piece Reynolds foil backing cups

Coffee Blueberry Sauce
1 cup water
½ cup sugar
2 tablespoons ground Wailele Estates, 100% Kona Coffee
1 cinnamon stick
16 oz pack frozen blueberries


In a small saucepan, add the cream, ground coffee, sugar, vanilla and simmer for 5 minutes. In a small bowl add the cold water then sprinkle in the gelatin. Let the mixture rest until all the gelatin has absorbed the water, about 2-3 minutes. Once the gelatin has set, add it to the coffee cream mixture and stir until gelatin has completely dissolved. With a fine mesh strainer pour coffee cream mixture into a medium bowl, straining out the coffee grinds. Whisk in the yogurt, coconut milk and Grand Marnier until smooth.  Line a muffin pan with foil cups and equally pour the mixture into 10 muffin tins and place them into the refrigerate for at least 3 hours. Once the mixture has set it will be firm to touch.

Meanwhile, in a small saucepan simmer the water, sugar, coffee and cinnamon stick on low heat until the mixture has reduced its size by 50%, about 20 minutes. With the fine mesh strainer pour coffee syrup into another small saucepan, making sure to strain out all the coffee grinds and cinnamon stick. Next add the blueberries and simmer the contents for another 10 minutes. Set aside to cool.

To assemble the dessert peel off the foil baking cup gently from the panna cotta and place it onto a plate. Next add a few spoonfuls of blueberry sauce and enjoy!

kona coffe panacotta

View Hawaii Private Chef Ryan Covert’s Recipes Featured in KTA

Easy Upside Down Pineapple Cake

Serves: 8-12 people
Cooking Time: 1 Hour

1 10oz Jar Hawaiian Sun Pineapple Jam
1 Stick of Butter 4oz
½ Cup Brown Sugar
2 cans Pineapple rings (12 slices)
1 Box Yellow Cake Mix
1 Teaspoon Chinese 5 Spice
Cooking Spray

Melt the stick of butter with the pineapple jam in a saucepot over medium heat and let simmer until they are well incorporated. Spray a 13×9 inch baking pan with cooking spray, Arrange pineapple slices (4 rows of 3) on bottom of baking dish. Next pour the pineapple jam and butter mixture over sliced pineapple and then sprinkle with brown sugar. Meanwhile, make the cake batter accordingly to box directions and add a touch of 5 Spice. Once mixed together pour the cake batter evenly over pineapples and then bake as directed on the box (or until done).

Pineapple upside down cake recipe

4 Tropical Creme Brulee Flavor Creations

1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water

2 single serving packets of Nescafe Tasters Choice Instant Coffee
3 table spoons of The Perfect Puree Of Napa Valley – Passion Fruit Gourmet Concentrate
Half Package of Chaokoh Coconut Milk Powder
1 Package of Land Lakes Cocoa Hot Cocoa Mix

Preheat the oven to 325 degrees F.

Place the cream, vanilla bean and its pulp into a saucepan set over medium-high heat until it comes to a boil. Next remove it from the heat and cover it and let sit for about 15 minutes. After its sit remove the vanilla bean and set it aside for another use.

Next take out medium size bowl and whisk together 1/2 cup sugar and the egg yolks until well blended (it will start to lighten in color once ready). Now take the cream and add a little at a time to the mixture stirring continually. Now divide the mixture into 4 equal parts (in different bowls) and add the flavor components (one to each bowl) listed above. Next pour the liquid into 12 (4-ounce) ramekins (if you have different size ramekins thats ok you will just have fewer creme brulees). Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the pan and refrigerate for at least 2 hours. Now for the fun part… Remove the creme brulee from the refrigerator for at least 15-30 minutes prior to browning the sugar on top.

creme brulee tropical delights

Divide the remaining 1/2 cup vanilla sugar equally among the 12 remekins and spread evenly on top.

Adding sugar to creme brulees

Using a torch, melt the sugar and form a crispy top.

Chocolate Creme Brulee Recipe


Allow the creme brulee to sit for at least 5 minutes before serving.

Passion fruit creme brulee recipe

Enjoy! for additional fun you can put the creme brulee flavors into chinese spoons, add sugar, and then torch them for parties or smaller treats. You can also serve them with a fresh fruit topping. This is one of Private Chef Ryan Covert’s specialties and always a hit for guests and locals alike.

Peppermint Greek Yogurt Frozen Pie

Serves: 6-8 People
Preparation Time: 30 minutes
Freezing Time: 4-6 Hours

1 Oreo Pie Crust
8 oz Kraft Cool Whip
2 Cups of FAGE Non-Fat Greek Yogurt
1 Teaspoon of Peppermint Oil
2 (1.4 oz) York Peppermint Patties
15 Peppermint Mints

Let the cool whip defrost to room temperature and then put it into a large mixing bowl along with the Greek yogurt and peppermint oil. Next take a food processor and pulverize all the peppermints. Put half of the peppermints to the side for the pie topping and add the rest to the mixture. Now break up the York patties into small pieces. Set half aside for the topping and mix the rest into the bowl with the other ingredients. Pour the mixture into the Oreo Pie crust and top it with the remainder of the York Patties and Peppermints. Place into freezer overnight and enjoy for a holiday dessert.

peppermint cool whip pie recipe

View Other Oahu Private Chef Ryan Covert’s Recipes Featured in KTA

Berry & Apricot Easter Cereal Treats

Serves: 10-12 people
Preparation Time: 15 minutes
Total Time: 1:15 minutes

1/4 cup Butter
1 (10.5 ounce) Package Miniature Marshmallows
1 teaspoon Vanilla Extract
1 (12oz) Box Special K Red Berry Cereal
1/2 cup Dried Blueberries
1/2 cup Dried Cranberries
1 pack (6oz) Dried Apricots
Optional: Themed Easter Cookie Cutters

Grease a 9×13 inch pan with cooking spray. Chop the apricots into small pieces and set aside. In a large microwave safe bowl, combine butter, vanilla extract and marshmallows. Microwave on high for 1 to 2 minutes, stopping to stir the mixture every 30 seconds until smooth. Remove the mixture from the microwave and add and the cereal, blueberries, cranberries and apricots. Stir well. Pour the mixture into the cooking pan, cover with plastic wrap, and press contents evenly into pan with your fingers or a spoon (to create the hard bar texture). Let the treats cool for about 1 hours until the mixture is firm to touch. Cut into squares or for a festive look use decorated Easter themed cookie cutters to make bunny or egg shape treats.

Berry & Apricot Easter Cereal Treats Recipe

View Other Hawaii Private Chef Ryan’s Coverts Recipes Featured in KTA

Cantaloupe Asian Pear Jell-O

Serves: 8 people
Cooking Time: 1-2 hours

1 Small Cantaloupe about 1.5 1bs
2, 3oz Boxes of Lemon Flavored Jell-O
1 Small Asian Pear
1 Box Blueberries (Optional)
8, 6oz Clear Plastic Cups or Glasses (Optional for Individual Servings)

Carefully cut away the cantaloupe peal and discard the seeds. Cut the melon into small piece, toss into a blender and blend to a fine puree. Measure 2 cups of water and heat up in the microwave until it reaches a boil. Pour the hot water into a bowl with the lemon Jell-O mixture and stir until completely dissolved. Add the cantaloupe puree and set aside. Next wash and peal the Asian pear and dice into small pieces. Wash the blueberries and add all the fruit to the puree. To complete the dish you can either pour the entire mixture into a glass dish/bowl or distribute evenly between the individual plastic cups or glass cups. Place into refrigerator for 60-90 minutes or until firm. This is one of my Hawaii prive chef low fat favorites!

Lemon Jello for Cantaloupe Recipe

Berries & Basil Simple Syrup

Serves: 4-6 people
Cooking Time:
20 minutes

4 cups Fresh Seasonal Berries (i.e. Blueberries, Raspberries, Strawberries, or Blackberries)
1 cup White Cane Sugar
5 Large Basil Leaves
1 cup Tap Water

In a sauce pan combined water and sugar on high heat. Bring the contents to boil and simmer until the sugar is dissolved, about 3-5 minutes. Remove from heat and add stir in basil leaves. Set aside and let cool completely. Wash and clean the berries and place them into a glass or bowl. Pour a little basil syrup over berries and serve alone or with lemon sorbet.

Berrys & Basil Simple Syrup Recipe

Ginger Braised Pineapple

Serves: 4-6 people
Cooking Time: 1.5 hours

1 Ripe Fresh Pineapple
1 Vanilla Bean (Or Substitute with 1 Table Spoon Vanilla Extract)
1 Bottle of Sweet Riesling (Or Substitute with Apple Juice)
2 Table Spoons Fresh Ginger (pealed and diced)
½ Cup Brown Sugar
2 Cups Tap Water
¼ Teaspoon Ground Cinnamon

Peal pineapple, remove core and cut into 6-8 rings. Place all ingredients including pineapple into a stockpot. Cover the pot and simmer on medium heat for 1 hour or until pineapple is tender. Remove pineapple rings from the liquid. Best served warm with favorite ice cream, frozen yogurt or sorbet.

Trying to watch your weight? Substitute ice cream with fresh seasonal berries!

Braised Pineapple Recipe