Coconut Panna Cotta with Raspberry Sauce

coconut panna cotta raspberry sauce

Panna cotta (cooked cream) is an Italian sweet dessert made from cream and gelatin, the cream can be flavored with rum , coffee or vanilla. This time I’m going to post panna cotta with coconut milk garnish with raspberry. I was satisfied with the result, tasted so good.

coconut panna cotta raspberry

Coconut Panna Cotta
  • 1 cup coconut milk
  • 3 teaspoons powdered gelatin
  • -----------------------------------------
  • 2 cup coconut milk
  • ¼ cup honey
  • pinch of salt
  • --------------------------------------------
  • For raspberry sauce:
  • 1½ cup (300g) raspberry
  • 2 tablespoons sugar
  • ⅓ cup (80ml) water
  • 2 teaspoons corn starch+ 2 tablespoons water
  1. For the coconut panna cotta: Pour 1 cup coconut milk into a saucepan and sprinkle the gelatin. Let sit for 5 minutes to allow the gelatin to soften. Heat the milk and gelatin over medium heat, stirring constantly, until gelatin is dissolved and milk begins to steam. Add the remaining coconut milk, honey and salt into the warm milk and whisk until all the ingredients are combined. Remove the pan from the heat. Let the mixture cool for 10 minutes. Portion and pour the coconut milk mixture into small glasses or jars. Cover panna cottas tightly with plastic wrap or cover lid, refrigerate for about 4 hours or overnight, until cold and set. When you are ready to serve, top with raspberry sauce.
  2. For the raspberry sauce: In a saucepan over medium heat, stir together raspberries, sugar and water until the sugar is dissolved. Heat the mixture to boiling, continue stirring. Reduce heat, combine the cornstarch with two tablespoon water, mix well, pour into the boiling raspberry mixture. Stir and boil over medium-low heat for few minutes or until the mixture has thickened a bit. Remove the pan from the heat. Allow the mixture to cool for 15 minutes.


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