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Coconut Panna Cotta

Coconut Panna Cotta

Erica Dinho
Course Dessert
Cuisine International
Servings 6 servings


  • Panna Cotta
  • 1 cup coconut milk
  • 3 cups heavy cream
  • 2 tablespoons unflavored gelatin
  • 4 tablespoons water
  • ½ cup sugar
  • 1 teaspoon coconut extract
  • Cooking spray
  • Rapsberry Sauce
  • 1 pin fresh rapsberries
  • Pinch salt
  • 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 refigrerator 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 minutes, stirring occasionally.
Keyword coconut recipe
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