Coconut and Raspberry Panna Cotta – Italian Recipe

Panna cotta is such a magnificently versatile dessert and it could be made to suit almost every intolerance as it contains very few ingredients, one of which is gelatin – a healthy ingredient good for the bones.

The ability of gelatin to reduce inflammation, help with skin healing, aid in the improvement/restoration of gut integrity and improve sleep quality, means it is an ingredient worth incorporating into everyone’s’ diet, and this coconut and raspberry pannacotta is a delicious way to do that.

Coconut and Raspberry Panna Cotta

Raspberries are very notorious food – rich in vitamins and minerals, and coconut (in its many forms raw, powdered, oil, milk…you name it) it’s incredibly beneficial in numerous ways.

This recipe is egg-free, gluten-free, wheat-free, grain-free, dairy-free, nut-free, soy-free, and refined sugar-free.

Find more: Gluten Intolerance: Symptoms and 3 Crucial Natural Treatments


  • 2 teaspoon (2 packages, 22 grams,) gelatin (you can also use gelatin leaves – 3 would be fine)
  • 1/2 cup warm water
  • 1 400 ml can coconut milk
  • 3/4 cup organic raspberries, plus some extra to serve (fresh or frozen is fine)
  • 1/4 to 1/3 cup maple syrup (more or less depending on your sweetness preference. Honey or rice malt syrup are also fine)
  • 1/2 teaspoon vanilla powder
  • 2 tablespoons desiccated coconut, and some extra to serve
  • 100 grams dark, organic fair-trade chocolate (optional topping)



  • Put the warm water in a medium-sized saucepan then sprinkle the gelatin over the top and leave for 5 to 7 minutes just sitting on the counter. You want to rehydrate the gelatin so it blooms and resembles something like a clear applesauce. Blooming also ensures whatever you’re making with the gelatin (pannacotta for us!) will have a smooth consistency when it’s set
  • While you’re waiting, combine the coconut milk, raspberries, maple syrup and vanilla in a high-speed blender and blend to a smoothie consistency.
  • Strain the smoothie through a fine mesh strainer into a jug or bowl to remove the raspberry seeds then stir in the desiccated coconut.
  • Add the strained raspberry smoothie to the bloomed gelatin then place the saucepan over a low heat and gently warm the mixture, whisking constantly for 5-7 minutes so it’s well combined and warmed through but doesn’t boil.
  • Remove from the heat and pour into glasses or ramekins. I used 12 small espresso type cups, or you can make it in 4 to 6 larger ones. Place in the fridge and chill until set (about 1 to 2 hours for the small glasses and 3 to 4 hours for the larger glasses) then serve topped with a little extra desiccated coconut and fresh raspberries.
  • Optional step to serve – chop the chocolate into small chunks then place in a small saucepan and stir over a very low heat until just melted. Pour a little over each pannacotta and top with some extra desiccated coconut and a fresh raspberry.

Buon appetito!


Check out: 111 Coconut Oil Uses and Remedies (That Will Surprise You)



  • For a low FODMAPversion:  just leave out the desiccated coconut;
  • For a low histamine version: replace the raspberries with blueberries;
  • If coconut milk doesn’t work for you replace with your milk of choice.

If you liked our article, please like our Facebook Page.

Do you want to make your own blog? Here is our special article for you!

Add Comment