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Coconut Panna Cotta with Raspberry Sauce

3-4 Servings
4 Hours and 30 minutes
Anna T. Genno


Coconut Pana Cotta

  • 400ml Chef’s Choice coconut milk
  • 300ml Chef’s Choice coconut cream
  • 5 tablespoons Chef’s Choice Organic Raw sugar
  • 8-10 drops vanilla extract
  • 3 gelatine sheets

Raspberry Sauce

  • 3 tablespoons raspberry jam
  • 2 tablespoons water
  • Mixed berries 8


Coconut Pana Cotta

1. Soak gelatine sheets in the cold water for about 2 minutes.

2. Pour coconut milk and coconut cream in a pot and add sugar and vanilla extract.

3. Heat the pot in medium high heat and add squeezed gelatine sheets in the pot and stir gently until everything dissolves. Do not let it boil.

4. Pour the liquid mixture in a cup and let it cool in refrigerator for about 4 hours.

Raspberry Sauce

5. Add raspberry jam, water and berries in a small pan and cook for 2 minutes.

6. Let it sit for 30 minutes.

7. Pour the sauce on the top of panna cotta and enjoy!