Ingredients:

  • 1 can (13.5 oz / 400ml) full-fat coconut milk
  • 1/2 cup (120ml) coconut cream
  • 1/3 cup (65g) granulated sugar
  • 2 1/4 tsp (7g) unflavored gelatin powder
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1.5g) fine sea salt
  • 1/2 cup (75g) fresh raspberries or diced mango
  • 1 tbsp (15ml) lime juice
  • 1 tsp (5g) lime zest
  • Fresh mint leaves

Instructions:

  1. Bloom the gelatin: Pour 2 tablespoons (30ml) of the cold coconut milk into a small bowl and sprinkle the gelatin powder evenly over the surface. Let it sit undisturbed for 5–10 minutes until it becomes a thick, sponge-like mass.
  2. Infuse the coconut base: In a medium saucepan, combine the remaining coconut milk, coconut cream, sugar, and salt. Place over medium-low heat and whisk occasionally until it begins to simmer gently (small bubbles forming around the edges). Do not reach a rolling boil.
  3. Combine and set: Remove the pan from the heat. Add the bloomed gelatin and vanilla extract. Whisk vigorously for 1–2 minutes until the gelatin is completely dissolved.
  4. Final plating: Pour the mixture through a fine-mesh strainer into 4 ramekins or dessert glasses. Refrigerate for at least 4 hours, or until the panna cotta has a firm yet supple set.
  5. Garnish: Top with fresh raspberries or diced mango, a drizzle of lime juice, lime zest, and a fresh mint leaf before serving.