Coconut Panna Cotta with Raspberry Sauce Recipe
This Coconut Panna Cotta with Raspberry Sauce is a creamy, luscious dessert that combines the tropical richness of coconut cream with a tangy homemade raspberry compote. Set in delicate ramekins and chilled until perfectly firm, this panna cotta offers a smooth, melt-in-your-mouth texture balanced by a vibrant fruit sauce, making it an elegant yet simple treat suitable for any occasion.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 25 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: International
- Diet: Halal
Ingredients
Scale
Panna Cotta
- 1 ½ cups whole milk (375ml)
- 2 ½ teaspoons gelatine powder
- ⅓ cup caster sugar (66g/~2¼oz)
- Pinch of salt
- 1 ½ cups coconut cream, room temperature (375ml)
- ½ teaspoon coconut extract (optional)
Raspberry Sauce
- 1 batch raspberry compote (ingredients typically include fresh raspberries, sugar, and lemon juice, cooked down to a sauce)
Instructions
- Prepare Ramekins: Lightly grease the ramekins with a thin film of oil using a paper towel to ensure easy release of the panna cotta later.
- Soften Gelatine: In a small heavy-based saucepan, pour in the whole milk and sprinkle the gelatine powder evenly over the surface. Let it sit for 5 minutes to soften the gelatine without disturbing it.
- Dissolve Gelatine: Place the saucepan over low heat and stir continuously. Make sure to scrape around the bottom to prevent burning. Continue stirring until the gelatine completely dissolves, checking for any clear gelatine specks to ensure it’s fully dissolved.
- Add Sugar and Salt: Once the gelatine has dissolved, add the caster sugar and pinch of salt to the mixture. Stir until both have fully dissolved, creating a smooth liquid base.
- Incorporate Coconut Cream: Remove the saucepan from heat. Shake the coconut cream well, then add it along with the optional coconut extract to the milk mixture. Stir thoroughly to combine all ingredients evenly.
- Pour and Chill: Pour the panna cotta mixture into the prepared ramekins. Place them in a deep tray for easy handling. Cover each ramekin tightly with plastic wrap and refrigerate for 4-6 hours until the panna cotta is fully set.
- Make Raspberry Sauce: Prepare the raspberry compote by cooking fresh raspberries with sugar and lemon juice until it thickens to a sauce consistency. Cool before serving.
- Unmold the Panna Cotta: To turn out the panna cotta, gently press around the edges of each ramekin with your finger to release the seal. Place a dessert plate on top, then invert the ramekin and carefully shake it until the panna cotta releases with a slight ‘plop’. If it resists, lift one side, press the edges again, and try flipping once more.
- Serve: Spoon the raspberry sauce generously over each panna cotta and serve immediately for a refreshing and elegant dessert.
- Feedback: Take a moment to leave a comment and rating; your feedback is invaluable and appreciated.
Notes
- Using a heavy-based saucepan helps prevent scorching the milk and gelatine mixture.
- If you don’t have coconut extract, the flavor is still delicious without it thanks to the coconut cream.
- Ramekins can be lightly oiled with a neutral oil like vegetable or light olive oil to aid in easy unmolding.
- The raspberry compote can be made ahead and stored in the refrigerator for up to 3 days.
- For a dairy-free version, substitute whole milk with a plant-based milk, and ensure the gelatin is replaced with a vegetarian alternative like agar agar.
- Make sure the coconut cream is at room temperature to blend smoothly without curdling.
Keywords: Coconut Panna Cotta, Raspberry Sauce, Coconut Dessert, Gelatin Dessert, Summer Dessert, Easy Panna Cotta, Homemade Raspberry Compote
