Coconut Panna Cotta with Raspberry Coulis

Coconut Panna Cotta with Raspberry Coulis is a delicious dessert that combines the sweetness of coconut with the tartness of raspberries. Here is how to prepare it:

Ingredients

• 400 ml of coconut milk
• 200 ml of fresh cream
• 100 g of sugar
• 12 g of gelatin sheets (or agar agar if you prefer a vegetable alternative)
• 1 vanilla bean or a teaspoon of vanilla extract

For the raspberry coulis:

• 250 g of fresh or frozen raspberries
• 50 g of powdered sugar (adjust the amount depending on the acidity of the fruit)
• Juice of 1/2 lemon

Preparation

1. Start by soaking the gelatin sheets in a bowl with cold water to soften them for about 10 minutes.
2. Meanwhile, pour the coconut milk into a saucepan along with the cream and sugar. Add the vanilla seeds or extract and bring to a light boil, stirring to dissolve the sugar.
3. Once the sugar has dissolved, remove the mixture from the heat and add the squeezed gelatin, stirring until completely dissolved.
4. Pour the mixture into specific panna cotta molds or glasses and let cool. Then, place in the refrigerator for at least 4-6 hours until it has solidified.
5. For the raspberry coulis, blend the raspberries, powdered sugar, and lemon juice together. Strain the obtained mixture through a sieve to remove the seeds.
6. Before serving, slightly warm the base of the molds to help the panna cotta detach and invert it onto dessert plates. Accompany with the raspberry coulis by pouring it over or beside.

Curiosity

Panna cotta is a classic Piemontese dessert and is characterized by its simplicity and versatility. In the version with coconut milk and raspberry coulis, there is an interesting fusion of flavors that makes it ideal to conclude a special meal or for a sweet afternoon break.