Creamy Coconut Panna Cotta

This deliciously decadent dessert is nutrient-rich and the perfect treat to enjoy with guests or to have on hand when a sweet craving hits. Best made ahead, it takes little time and few ingredients.

This easy panna cotta recipe is completely dairy-free. The gelatin can also be substituted for agar agar, which will make the dessert suitable for vegans and vegetarians.


Bloom The Gelatin


Pour water into a bowl and sprinkle the gelatin over the surface. Let stand for 10 minutes to ‘bloom’, which is the gelatin softening and hydrating.

Grease The Moulds


In the meantime, lightly grease six small ramekin moulds or coffee cups with melted coconut oil and set aside.

Heat The Ingredients


Heat the coconut cream, maple syrup, and lime zest in a small saucepan. Warm the mixture through, don't boil it. Remove from the heat and pour over the gelatin. Stir well.

Chill The Panna Cotta


Evenly divide the panna cotta mixture between the moulds, then chill for four hours or overnight for best results.

Make The Coulis


Place the raspberries, maple syrup and lime juice in a pot. Heat for 2-3 minutes crushing the raspberries as you go. Strain through a fine mesh sieve. Refrigerate until needed.

Un-Mould Panna Cotta


Dip each mould into hot water and leave for 10 seconds. Run a knife around the rim of the panna cotta and turn over onto serving plates.

Decorate And Serve


Drizzle over the raspberry coulis, add more fresh raspberries and mint leaves to serve.