Creamy Coconut Panna Cotta (Dairy Free)
This deliciously dairy-free Coconut Panna Cotta is the perfect balance of sweetness and creaminess. Paired with a raspberry sauce it's a decadent little dessert that's great to share with guests.
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Servings: 6 people
Calories: 269kcal
Ingredients
For The Coconut And Lime Panna Cotta
- 1 can coconut milk (13.5oz/400ml)
- ⅓ cup coconut cream (2.7oz/80ml)
- ½ cup maple syrup
- 2.5 tsp gelatin (roughly one sachet)
- 1 tsp vanilla extract (or 1 vanilla bean scraped)
- Zest of 1 lime
- Coconut oil to grease
- ⅓ cup cold water
For The Raspberry Sauce
- 1 cup raspberries (3.5 ounces/100g)
- 1 tbsp maple syrup
- 2 tsp Juice of one lime
Instructions
To Make The Panna Cotta
- Pour the water into a medium-sized bowl and evenly sprinkle the gelatin over the surface (See note 1). Let stand for 5-10 minutes to ‘bloom’, which is the gelatin softening and hydrating as it soaks up the water.
- In the meantime, lightly grease six small ramekin moulds with melted coconut oil and set aside.
- Heat the coconut milk, coconut cream, maple syrup, and lime zest in a small saucepan over medium-low heat. You’re just looking to warm the panna cotta mixture through, not boil it.
- Remove from the heat and add in the vanilla extract or seeds then pour this over the bloomed gelatin. Gently stir the mixture until all the gelatin has completely dissolved (see notes 2 and 3).
- Evenly divide the panna cotta mixture between the moulds, then chill for four hours or overnight for best results.
- Now make the raspberry sauce by placing the raspberries, maple syrup and lime juice in a small pot. Heat for 2-3 minutes as you crush the raspberries with a fork. The mix should just begin to boil at this point. Strain through a fine mesh sieve and refrigerate until you're ready to serve.
To Serve The Panna Cotta
- Un-mold each panna cotta onto a serving plate. To do this dip each mould into hot water that completely covers the sides. Leave to sit for 10 seconds, gently run a knife around the rim of the dessert then turn over onto a serving plate. Give it a shake and the panna cotta should release (see note 4).
- Drizzle with the chilled raspberry sauce and add any other toppings of your choosing.
Video
Notes
Vegan or vegetarian? You can make this too! See the How To Make A Vegan Panna Cotta section in the post above.
Note 1: Sprinkle the gelatin evenly over the surface of the water rather than adding it in a big clump and stirring. The even spread allows the gelatin the surface area it needs to soak up all the water.
Note 2: The gelatin must be completely dissolved or the dessert won't set. I make a point of stirring it all for a minute or two so I can be certain no gelatin crystals are left.
Note 3: If you'd prefer not to have lime zest in the finished dessert, before pouring the panna cotta mix into moulds strain it through a fine mesh sieve. Then proceed with adding the liquid into your prepared moulds.
Note 4: If the panna cotta is being a bit stubborn and won't release you can give it a harder shake. It's a more robust dessert than it seems. Please see the hints and tips section above for the types of moulds to avoid!
Nutrition
Serving: 1panna cotta | Calories: 269kcal | Carbohydrates: 26g | Protein: 3g | Fat: 18g | Saturated Fat: 16g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 16mg | Potassium: 283mg | Fiber: 2g | Sugar: 19g | Vitamin A: 7IU | Vitamin C: 6mg | Calcium: 52mg | Iron: 3mg
