Coconut Panna Cotta with Raspberry Sauce Recipe

Picture this: the delicate, creamy silkiness of coconut panna cotta melting effortlessly on your tongue, followed by the vibrant, tart burst of fresh raspberry sauce swirling in every bite. The aroma of coconut and sugar mingling in the air as you prepare this dessert makes your kitchen feel like a cozy, tropical oasis. This Coconut Panna Cotta with Raspberry Sauce Recipe isn’t just a treat for your palate but a joyful experience that fills your home with warmth and anticipation. Whether you’re impressing guests or indulging in a comforting moment alone, this recipe promises a stunning, luscious finish to any meal.

Why You’ll Love This Coconut Panna Cotta with Raspberry Sauce Recipe

• Relax, it’s worth the wait: Although this dessert requires about 4 hours to set, the hands-on preparation is a breezy 10 minutes, making it perfect for planning ahead.
• Simple ingredients: Crafted from common pantry staples like milk, sugar, and coconut cream, it’s accessible without sacrificing elegance or flavor.
• Elegant dessert for any occasion: From casual family dinners to special celebrations, it dazzles without fuss.
• Impressive presentation: Silky panna cotta unmolds to a perfect domed shape, topped with jewel-toned raspberry sauce that looks as good as it tastes.
• Customizable and adaptable: Add a splash of coconut extract for extra aroma or try variations like blueberry sauce to tailor it to your mood.

Why This Coconut Panna Cotta with Raspberry Sauce Recipe Works

This recipe is a true celebration of technique and ingredient harmony. The key to its ethereal texture lies in gently warming the milk and carefully dissolving gelatin without boiling, ensuring a perfectly smooth set without lumps. Incorporating rich coconut cream infuses luxurious creaminess, beautifully balanced by the subtle sweetness of caster sugar and a whispered hint of salt to deepen flavors. The raspberry sauce’s natural tartness provides just the right contrast, brightening up each spoonful—making every encounter with this dessert a perfectly balanced delight.

Ingredients You’ll Need

Gathering these simple yet essential ingredients ensures your Coconut Panna Cotta with Raspberry Sauce Recipe comes to life effortlessly, delivering on flavor and texture.

• Whole milk (1 ½ cups): Provides a creamy base that balances the richness of the coconut cream.
• Gelatine powder (2 ½ teaspoons): The magic ingredient that transforms liquid into that perfect, wobbly set.
• Caster sugar (⅓ cup): Brings gentle sweetness that melts seamlessly into the panna cotta.
• Pinch of salt: Enhances the overall flavor, intensifying the sweet and creamy notes.
• Coconut cream (1 ½ cups): The heart and soul of the recipe, delivering intense coconut aroma and velvety texture.
• Coconut extract (½ teaspoon, optional): Boosts coconut flavor if you want a more tropical punch.
• Raspberry compote: A fresh, fruity sauce that adds vibrant color and tangy contrast.

Ingredient Substitutions & Tips

• Whole milk: Substitute with almond or oat milk for a dairy-free version, but choose unsweetened varieties to maintain balance.
• Gelatine powder: Use agar-agar as a vegetarian alternative, but adjust quantities as it sets differently.
• Caster sugar: White granulated sugar works perfectly; for a richer flavor, try coconut sugar.
• Coconut cream: Can be swapped with full-fat canned coconut milk if cream isn’t available, though it may be slightly less rich.

How to Make Coconut Panna Cotta with Raspberry Sauce Recipe

Step 1: Prepare Your Ramekins

Start by lightly greasing your ramekins with a bit of oil, then wipe away the excess so there’s just a thin, glossy film. This simple step is a game changer for unmolding your panna cotta later, ensuring it slips out beautifully like a mini dessert masterpiece.

💡 Pro Tip: Use neutral oil like vegetable or grapeseed to avoid altering the delicate flavor.

Step 2: Bloom the Gelatine

Pour your whole milk into a small heavy-based saucepan. Sprinkle the gelatine powder evenly over the surface and let it sit for about 5 minutes. This allows the gelatine to soften or “bloom”, which will help it dissolve evenly without clumping when heated.

💡 Pro Tip: Don’t stir yet—just let the gelatine absorb the milk and swell naturally.

Step 3: Dissolve the Gelatine

Place the saucepan over low heat and stir gently but continuously. Be sure to rub the bottom of the pan to prevent any gelatine from sticking. Keep stirring until the gelatine has completely dissolved and the liquid becomes smooth. If you spot any tiny lumps or specks, keep stirring patiently.

💡 Pro Tip: Avoid boiling, as high heat can reduce the gelatine’s setting power and spoil texture.

Step 4: Sweeten and Season

Add the caster sugar and a pinch of salt to the warm milk and gelatine mixture. Stir consistently until the sugar dissolves into the liquid, leaving a luscious, slightly glossy finish to the base.

💡 Pro Tip: Taste the base—balance sweet and salt carefully to enhance the coconut’s natural flavor.

Step 5: Add Coconut Cream and Extract

Remove the saucepan from the heat. Give your coconut cream a good shake or stir, then pour it into the milk mixture along with optional coconut extract if you’re using it. Stir thoroughly to combine everything into one silky, dreamy mixture.

💡 Pro Tip: Room temperature coconut cream blends better, preventing lumps and maintaining smoothness.

Step 6: Pour and Chill

Pour your panna cotta mixture evenly into the greased ramekins. Place them in a deep tray to keep steady when moving. Cover the tray tightly with plastic wrap and refrigerate for at least 4 hours, or until completely set.

💡 Pro Tip: To avoid condensation forming on your plastic wrap, press the wrap directly onto the surface of each panna cotta before covering the tray.

Step 7: Make the Raspberry Sauce

While your panna cotta chills, prepare a batch of vibrant raspberry compote. Sweet and tangy, it will contrast gorgeously with the creamy coconut base, bringing a vivid burst of flavor and stunning color to your dessert.

💡 Pro Tip: Use fresh or frozen raspberries with a touch of sugar and simmer gently until thickened.

Step 8: Unmold and Serve

Gently press around the edges of each panna cotta with your finger to break the vacuum seal. Place a dessert plate on top and flip the ramekin over with a confident wiggle—listen for that satisfying “plop” as it releases. If it resists, lift one side and gently press again on the edges.

💡 Pro Tip: Run a thin knife around the edge if necessary, but the oil film usually makes it easy!

Step 9: Drizzle Raspberry Sauce

Pour the shimmering raspberry sauce generously over each panna cotta for a picture-perfect finish. The vibrant red streaks against creamy white create an irresistible invitation to dig in.

💡 Pro Tip: Serve immediately after sauce to keep the panna cotta’s velvety texture intact.

Step 10: Enjoy and Share

Take a moment to delight in the first graceful spoonful, savoring the tropical coconut richness cut by bright raspberry tang. Share your praise by leaving a comment and rating—your feedback fuels more delicious memories!

Common Mistakes to Avoid

Learn from these common pitfalls:

• Skipping the bloom: Not softening the gelatine first can lead to lumpy panna cotta.
• Boiling the mixture: Excessive heat weakens gelatine’s setting power, leaving a wobbly mess.
• Not greasing ramekins: Leads to difficulty unmolding and frustrating breakage.
• Inadequate chilling time: Rushing may result in a dessert that’s too soft or runny.
• Adding cold coconut cream directly: Using it straight from fridge can cause curdling or lumps.
• Not checking the sugar balance: Too little sugar and the panna cotta tastes bland; too much can overpower the coconut nuances.

Delicious Variations to Try

Once you’ve mastered the classic Coconut Panna Cotta with Raspberry Sauce Recipe, these twists will keep your taste buds excited:

Mango Coconut Panna Cotta

Swap the raspberry sauce for a silky mango puree, crowned with fresh mango cubes for a tropical escape in every bite.

Lime Zest and Basil Infusion

Add a teaspoon of lime zest to the panna cotta base and garnish with fresh basil leaves paired with raspberry compote for a refreshing layer of complexity.

Chocolate Drizzle

Swirl in a tablespoon of melted dark chocolate into the raspberry sauce for a decadent chocolate-coconut-berry trio that dazzles the senses.

Cardamom and Rose Water Panna Cotta

Introduce delicate floral notes by adding a pinch of ground cardamom and a splash of rose water to the panna cotta, served with the classic raspberry sauce.

Berry Medley Compote

Instead of just raspberries, create a compote with blueberries, blackberries, and raspberries for vibrant color and layered tartness.

How to Serve Coconut Panna Cotta with Raspberry Sauce Recipe

Garnishes

Fresh mint leaves, toasted shredded coconut, or a few whole raspberries add elegance and texture contrast on top.

Side Dishes

Pair with crisp shortbread cookies or a light citrusy sorbet to complement the creamy panna cotta.

Creative Ways to Present

Serve in elegant glasses layered with raspberry sauce at the bottom, topped with the panna cotta for a stunning parfait effect, or use edible flowers for special occasions.

Make Ahead and Storage

Storing Leftovers

Keep any extra panna cotta covered in their ramekins or transferred to airtight containers refrigerated for up to 3 days. The texture holds beautifully if kept chilled.

Freezing

Freezing is not recommended as it can alter the silky texture and cause graininess once thawed.

Reheating

This dessert is best served cold and fresh from the fridge. If left out too long, simply chill again before serving; avoid heating.

FAQs

Can I make this recipe vegan?

Yes! Replace the whole milk with unsweetened almond or coconut milk, and use agar-agar instead of gelatine. Note that setting times and textures might vary slightly.

Do I need to use coconut extract?

No, coconut extract is optional but enhances the coconut flavor significantly, especially if your coconut cream is mild.

How thick should the raspberry sauce be?

It should be thick enough to coat the back of a spoon but still pourable, so it drapes beautifully over your panna cotta.

What if my panna cotta doesn’t set properly?

Make sure the gelatine is fully dissolved and not overheated. If it’s still too soft, chill longer or use a bit more gelatine next time.

Can I use jelly powder instead of gelatine powder?

Jelly powder often contains extra flavorings and sugars, so it’s best to stick with plain gelatine for accurate setting and taste.

How far ahead can I prepare the panna cotta?

You can make it up to 2 days in advance, keeping it wrapped and chilled until serving.

Can I prepare the raspberry sauce in advance?

Absolutely! It can be refrigerated in an airtight container for up to 3 days. Warm gently before serving if it thickens.

Is this recipe gluten-free?

Yes, all ingredients in this recipe are naturally gluten-free, making it a safe and sumptuous dessert for gluten-sensitive diets.

Final Thoughts

There’s something truly special about the smooth, tropical richness of this Coconut Panna Cotta with Raspberry Sauce Recipe paired with bright, fruity ripple that feels both indulgent and fresh. It’s a dessert that invites anticipation, from the gentle preparation and waiting for the perfect set to that first comforting, creamy bite and the lively burst of raspberry. Whether you’re treating yourself or impressing guests, this recipe promises endless smiles and delicious memories.

Have you tried this Coconut Panna Cotta with Raspberry Sauce Recipe? I’d love to hear how it turned out! Leave a comment below. If you loved this recipe, please share it with friends and family. Happy cooking! 🍓🥥

Print