Coconut And Raspberry Panna Cotta

1. 1

   Lightly grease four 3/4-cup molds. Bring milk, sugar and coconut extract to boil in a medium saucepan.

2. 2

   Combine 1/2 cup boiling water and gelatin in a small bowl and stir until gelatin dissolves. Whisk into the milk mixture. Cool slightly then whisk in the yogurt.

3. 3

   Divide the raspberries among molds. Top with 1 tbsp of the yogurt mixture and refrigerate for 15 mins, until just sticky. Fill with the remaining mixture and refrigerate for about 5 hrs, until set.

4. 4

   Invert each panna cotta onto a plate and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.