Panna Cotta is a classic Italian dessert that is very easy to make and absolutely delicious. I woke up craving a coconut dessert, so I decided to make a coconut version of Panna Cotta, by adding some coconut milk and topping it with a home made rapsberry sauce. The best thing about this dessert is that you can make it one day ahead, so it is great for entertaining.
1 cup coconut milk
3 cups heavy cream
2 tablespoons unflavored gelatin
4 tablespoons water
1/2 cup sugar
1 teaspoon coconut extact
1 pin fresh rapsberries
1 tablespoon sugar
1 teaspoon lime juice
3 tablespoons water
To make the panna cotta:
Place the cream, coconut milk and sugar in a sauce pan. Stir often until the sugar has dissolved. Remove from the heat and add the coconut extract.
In a medium bowl place the gelatin and add the water. Stir well until combined.
Add the coconut milk mixture to the gelatin and stir well.
Using cooking spray, grease 6 ramekins & set aside.
Pour the panna cotta mixture into the ramekins. Place in the refigerator for at leats 4 hours or until ready.
To make the rapsberry sauce:
Place all the ingredients in a small saucepan over medium-low heat and cook for about 20 mintes, stirring occasionally.