Perfect Coconut Panna Cotta (Video)

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Coconut milk, thickened cream and sugar are simmered to a bubbly goodness to create the Perfect Coconut Panna Cotta. A teaspoon of gelatin thickens the mixture which chills to set for a creamy, custard-like dessert. Slide the luscious panna cottas onto a plate and garnish with sweet raspberry syrup.

Panna Cotta’s originated in Italy where some claim it was invented by a Hungarian woman who was trying to make a lighter version of Bavarian Cream. Other reports say it came from Sicily where it was first made with almond milk. Wherever it may have originated, it is a light, delicate dessert that pairs well with a variety of dishes.


400ml of coconut milk
300ml of thickened cream
3/4 Cup of sugar
1/2 Cup of hot water
1 Tablespoon of unflavoured


1. Get a medium-sized sauce pan and put in the coconut milk, thickened cream, and sugar. Heat it over low heat until the sugar has dissolved (about 3-5 minutes. Don’t let it boil). Once it has dissolved, take it off the heat.
2. Get the hot water and put in the unflavoured gelatin. Mix it together until the gelatin has dissolved. Once done, pour it into the coconut milk mixture.
3. Get some mold (cups, glass, molds, bowls, etc.) and pour the mixture in.
4. Put it in the fridge overnight and once it has set, garnish with raspberry syrup or any syrup you like.