Coconut Panna Cotta with Raspberry Jelly

I’ve seen this recipe, or variations thereof around a lot lately and when some friends (Carol-Anne & Jacqui) posted a photo of their very lush looking coconut panna cotta I couldn’t resist it any longer. I had everything required in the pantry, fridge and freezer, what had I been waiting for!?

The coconut panna cotta is as simple as a regular one, you just use roughly half coconut cream and half regular cream. Heat it with sugar & stir in some softened gelatine. If you want step by step photos for that, check out this post. To make your dessert a little more fancy, try something like this. Once they’re set they can be stored upright.

To make the raspberry jelly (I was distracted and didn’t get any photos, oops!) heat the raspberries and sugar over a low heat, strain out the seeds & stir in softened gelatine. Once it’s cooled slightly, top the set coconut panna cotta with it and let it set for a few hours.

Once they’re done…

If you’re going to do all the panna cottas like this, you’ll need to at least double the jelly recipe, if not two and a half times it. Otherwise you can keep it simple…

And then you get to eat it!

Coconut Panna Cotta with Raspberry Jelly

Serves 8


Coconut Panna Cotta:

  • 400ml can coconut milk
  • 300ml thickened cream
  • 1 C caster sugar
  • 1 t vanilla extract
  • 1/2 C cold water
  • 1 T gelatine

Raspberry Jelly:

  • 340 g frozen raspberries
  • 80 g white sugar
  • 1/4 C cold water
  • 1 1/2 t gelatin

Panna Cotta

  1. Heat cream, coconut cream, sugar & vanilla extract in a saucepan until the sugar has dissolved.
  2. Spoon gelatine into 1/2 cup of cold water, let it sit for a minute or so to soften.
  3. Mix this into the warm cream mixture and stir to ensure all the gelatine has dissolved.
  4. Pour the cream mix into 6-8 glasses or serving cups and place in the fridge to set.

Raspberry Jelly

  1. Heat frozen raspberries and sugar on the stove until soft and very liquid in consistency.
  2. Strain well, making sure to get as much of the pulp and liquid as you can.
  3. To make the flat topped panna cotta you’ll need around 300ml of jelly liquid, you can top up with water if necessary.
  4. Soften the gelatine in the water and as before, leave it to soften for a minute before stirring it through the strained liquid.
  5. Pop the jelly liquid on the stove again to make sure the gelatine is fully dissolved.
  6. Remove it from the heat and cool, it should be only slightly warm to the touch before the next step.
  7. Pour over the top of the panna cottas and return them to the fridge to set completely.
  8. Serve as is or with some whipped cream and fresh raspberries on top.

You can add lime juice to the raspberry liquid to increase the tartness if you find the mix is too sweet. The tartness will be balanced out by the richness of the panna cotta.


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