Coconut panna cotta with raspberry coulis
- Gluten Free
- Energy Kcal 336
- Carbohydrates g 25.2
- of which sugars g 25.2
- Protein g 4.3
- Fats g 24.2
- of which saturated fat g 14.64
- Fiber g 5.1
- Cholesterol mg 54
- Sodium mg 45
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 9 min
- Serving: 6
- Cost: Average
- Note + 3 hours of firming in the refrigerator
PRESENTATION
Soft, silky layers and a pretty swirl of vibrant raspberry sauce make coconut panna cotta with raspberry coulis a favorite for any table. Families usually spot the creamy look first—this dairy-free dessert has such a smooth finish that almost everyone heads back for seconds. The natural coconut milk base gives a mellow, almost tropical flavor that blends with the sweet and tangy raspberry coulis for just the right mix of light and rich. Kids and adults both notice the bright color (looks AMAZING at gatherings), while folks following plant-based or vegan diets always find something to love here. Since no gelatin sneaks in, this vegan panna cotta leaves nobody out at celebrations (junior’s birthday...Tuesday date-night...fancy brunch). Even picky eaters end up happy, because the refreshing taste works great after pizza, pasta, or just as an afternoon pick-me-up.
Weeknight dinners and weekend parties alike—busy families can count on coconut panna cotta with raspberry coulis to deliver dessert everyone actually looks forward to. Always special, never boring, and easy to dress up for any season—a spoonful of extra raspberry coulis or a dusting of toasted coconut works GREAT if you want an extra treat for guests. Although the main layers make a big impression, this gluten-free, dairy-free dessert really shines thanks to its flexible style (think single servings in cups for portion control or one big dish for family-style sharing). This coconut milk dessert feels light enough for hot weather but still brings enough richness to hold its own at a birthday party...everyone leaves satisfied, not stuffed. Since the visual and taste contrast feels so nice—creamy on the bottom, a little zing up top—it checks every family box for texture, flavor, and fun. Home bakers appreciate the reliable, pretty results (good confidence boost), and with the friendly plant-based profile and that gorgeous bright finish, this is one elegant dessert families add to the regular rotation.
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INGREDIENTS
- Ingredients for coconut panna cotta (for 6 molds of 150 ml)
- Fresh liquid cream 1.67 cups (400 ml)
- Coconut milk 1.67 cups (400 ml)
- Gelatine 0.4 oz (10 g) - in sheets
- Sugar 0.6 cup (120 g)
- for the raspberry coulis
- Raspberries 1 ½ cup (200 g)
- Powdered sugar 2.7 tbsp (20 g)
- Lemon juice 1.3 tbsp (20 ml)
- for garnish
- Raspberries 6
- Mint 12 leaves
- Shredded coconut - to taste
How to prepare Coconut panna cotta with raspberry coulis
To prepare the coconut panna cotta with raspberry coulis, start by soaking the gelatin sheets in a bowl of cold water. Let them soften completely for at least 10 minutes 1 and in the meantime, start preparing the panna cotta. In a saucepan, heat the cream over low heat, but do not let it boil, then add the coconut milk 2 and the sugar 3, mixing well with the whisks.
After 10 minutes, squeeze the gelatin sheets well with your hands 4 and add them to the mixture, mixing well until completely dissolved 5 (if there are any lumps, pass everything through a fine-mesh sieve). At this point, turn off the heat and prepare 6 molds with a capacity of 150 ml on a tray, wetting the inside with water: this operation will help you to better extract the panna cotta once it has set. Then, with a ladle, pour the coconut panna cotta you have obtained, filling the molds to the brim 6.
Once this operation is completed 7, put the coconut panna cotta in the refrigerator to set for at least 3 hours, and in the meantime, prepare the raspberry coulis, the accompanying sauce; squeeze a lemon and strain the juice through a sieve 8, then in a mixer place the raspberries (keeping 6 aside for the final decoration) and the sifted powdered sugar 9.
Add the lemon juice 10 and then blend everything 11. Strain the coulis you have obtained through a fine-mesh sieve, helping yourself with a spatula 12 and then set aside.
After 3 hours, when the panna cotta is firm, insert the blade of a knife halfway into the mold and run it around the perimeter to detach the panna cotta from the edges 13. Then, immerse each mold for a few seconds in boiling water, stopping 2-3 mm from the edge 14. After completing this step, decorate the serving plate with the raspberry coulis to create the base on which you will place the panna cotta, using a dispenser 15 or a piping bag.
Finally, unmold the panna cotta (if necessary, give a little tap to release it) 16 and then garnish it with the coulis on top 17. Lastly, with a knife, cut the raspberries you have set aside in half 18;
thinly slice the coconut with a mandoline 19 and complete the decoration with a raspberry 20, a couple of mint leaves, and the coconut slices 21; once finished, serve the coconut panna cotta with raspberry coulis immediately.