Coconut Panna Cotta with Raspberry Gelée


With Valentine’s Day a mere six days away, it’s time to get your butt into gear and work out WTF you’re doing. Valentine’s Day presents another opportunity to spend time with your nearest and dearest, whether that be a partner, close friend, fluffy four-legged buddy, or yourself (because we all know that the most important person to you is you). While expressing love is in no way limited to a mid-February date, succumbing to the hype of flowers, chocolates and many love heart-shaped gifts on this ‘Hallmark’ holiday is always fun. Treating yourself, or your loved one, to something a little special, is just a pleasant thing to do, really.




These coconut panna cottas are an impressive yet surprisingly simplistic dessert – and the bright red raspberry gelée means it’s well-themed for a little after dinner V Day treat. Throughout this recipe, I used sweetener, rather than sugar, to lower the overall energy density of the dish, however if you do not like the taste of sweeteners, feel free to use sugar. I will say however, that with the coconut and berry flavours, the after-taste of sweetener is not noticeable at all. Although each to their own.



Coconut Panna Cotta with Raspberry Gelée
Makes 4 serves

Coconut Panna Cotta
400g can coconut milk
½ cup sweetener (or sugar)
¾ cup warm water
¾ tbsp. powdered gelatine

Raspberry Gelée
1.5 cup fresh OR frozen raspberries
¼ cup sweetener (or sugar)
2 tbsp lemon juice
½ cup warm water
¾ tbsp. powdered gelatine

To serve
Fresh or frozen raspberries
Fresh mint leaves

1. For the raspberry gelée: pour water into a small bowl. Sprinkle powdered gelatine over the top and use a fork to whisk and dissolve.
2. In a small saucepan, add your raspberries, sweetener and lemon juice. Heat on the stove over a low heat, stirring constantly until the sweetener has dissolved and the berries have broken down. Pour in the gelatine water and heat for a further 3-5 minutes or until gelatine has dissolved. Using a fine mesh sleeve, strain out the raspberry seeds. Divide liquid into four glasses or small bowls and place into the fridge for at least one hour to set.
3. For the coconut panna cotta: pour water into a small bowl. Sprinkle powdered gelatine over the top and use a fork to whisk and dissolve.
4. In a saucepan, add coconut milk and sweetener. Place over a low heat and stir until the sweetener has dissolved. This will only take 1-2 minutes, as sweetener dissolves much faster than sugar. Once dissolved, remove from the heat and stir in the gelatine water.
5. Once raspberry gelée has set, divide coconut mixture amongst each glass and place into the fridge for at least five hours, or until set.
6. To serve, top with fresh or frozen raspberries, a sprinkle of crunch granola and a few fresh mint leaves.


  • This gelée would work well with other types of berries or other fruits such as mango, strawberries or stone fruit.
  • Feel free to reverse the layers: pour in the panna cotta first and allow to set for five or more hours, and then top with the cooled gelée and refrigerate for a further hour before serving.

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