Raspberry, Coconut & Cardamom Panna Cotta – a delicious recipe with fresh raspberries, sugar, coconut cream, water, unflavored gelatin, cardamom. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Reserving 8-10 raspberries, place remaining berries and 1/4 cup sugar in a KitchenAid(R) Diamond Blender. Puree until smooth. Pour through a sieve to catch the seeds, and set the raspberry puree aside.
2
In a saucepan, combine 1 cup of coconut cream with 1/4 cup of water. Sprinkle gelatin over the coconut cream and let it sit for 5 minutes. Warm the saucepan over low heat and stir, until the gelatin dissolves completely.
3
Add the remaining coconut cream, cardamon and 1/2 cup sugar, and cook over medium heat until steam arises, stirring periodically. Slowly whisk in about 1/4 cups of the raspberry puree. Turn off the heat, cover the pan, and allow to sit for about 20 minutes. Retrieve the cardamom and discard.
4
Pour the mixture into your ramekins or serving cups and chill in the refrigerator for at least 4 hours.
5
When the coconut panna cotta layer is firm, add a layer of raspberry puree to each ramekin/serving cup. Top with a fresh raspberries and serve.
830
kcal
Calories
71
g
Fat
43
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 12 ounces fresh raspberries, 3/4 cup granulated sugar divided, 28 ounces coconut cream, 1/4 cup water, and more.
Yes, Raspberry, Coconut & Cardamom Panna Cotta falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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