This coconut panna cotta is creamy yet delicate and tastes as gorgeous as it looks. Topped with a tart raspberry sauce, this panna cotta recipe is easy to make and elegant enough for entertaining.
For best results, always weigh ingredients where a weight is provided
Instructions
If you plan on turning your panna cotta out onto dessert plates, start by lightly greasing the ramekins with oil. Wipe around with a paper towel so that you're left with just a light film of oil.
In a small saucepan (heavy based is best) pour the milk, then sprinkle the gelatine over the top. Let it sit for 5 minutes for the gelatine to soften.
Put the saucepan over low heat and stir continuously to dissolve the gelatine making sure to rub all around the bottom of the pan. Check it's dissolved by taking out the spatula and checking to see if there are little clear specks of gelatine there - if there is, keep stirring.
Once the gelatine has dissolved, add the sugar and again, stir until it dissolves completely.
Take it off the heat. Give the coconut cream a good shake before pouring it into the saucepan. Add the coconut extract too if you're using it and stir well to combine.
Pour the panna cotta mixture into your ramekins then sit them in a deep tray to make them easier to move around. Cover well with plastic wrap and chill for 4-6 hours until set.
To turn them out, gently press around the edges of each panna cotta with your finger to release the vacuum seal. Place a dessert plate on top and flip. Give it a wiggle until you hear it "plop" down onto the plate. If it isn't budging, just lift one side, press the edge of the panna cotta with your finger again and it should be enough to release it.
Pour raspberry sauce on top of each one and serve.
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Notes
You can swap out the milk and coconut extract for coconut milk, however the texture won't be so smooth. Still tastes lovely though and it will be dairy-free.
This panna cotta sets with a beautiful wobble but is a soft set. Don't take it out of the fridge until ready to serve. If you are doing lots of them, place them back into the fridge once they're on their serving plates.
You should not require any heat to release these panna cotta from their moulds.
The number of servings you get from this recipe will depend on your ramekin size. While technically (and in any of my other ramekins or molds) this recipe will make approximately 6 serves of ½ cup volume, the ramekins you see in this post made 10 as they are very small - closer to ⅓ cup.
Calories: 310kcal
Author: Marie Roffey
Course: Dessert
Cuisine: Italian, Tropical
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.