🥥🍓 Coconut Milk Panna Cotta with Raspberries

✨ Ingredients (Serves 4)

🥥 Panna Cotta

• 400 ml coconut milk (full fat = best texture)
• 100 ml heavy cream
• 60 g sugar
• 1 tsp vanilla extract
• 7 g gelatin powder (or 3 gelatin sheets)
• 2 tbsp cold water (for blooming gelatin)

🍓 Topping

• Fresh raspberries
• Mint leaves
• Optional: powdered sugar

👩‍🍳 Instructions

🔹 Step 1: Bloom gelatin

• Mix gelatin with cold water
• Let sit 5–10 minutes until it swells

👉 This ensures smooth texture, no lumps

🔹 Step 2: Heat the base

• In a saucepan, combine:
  • Coconut milk
  • Heavy cream
  • Sugar
• Heat gently (don’t boil)
• Stir until sugar dissolves

🔹 Step 3: Add gelatin

• Remove from heat
• Add bloomed gelatin
• Stir until fully dissolved
• Add vanilla

🔹 Step 4: Pour & chill

• Pour into molds or cups
• Chill in fridge at least 4 hours (or overnight)

👉 Texture should be soft, jiggly, not rubbery

🔹 Step 5: Unmold (optional)

• Dip mold briefly in warm water
• Gently invert onto plate

🔹 Step 6: Decorate

• Add whipped cream on top
• Place raspberries + mint
• Dust with powdered sugar

💡 Pro Tips

• Use full-fat coconut milk → creamy, not watery
• Don’t boil mixture → gelatin weakens
• Want smoother texture? Strain before pouring
• Add berry sauce for extra flavor layer

🔥 Final Result

• Texture: silky, soft, melt-in-mouth
• Flavor: light coconut + fresh tangy berries
• Vibe: clean, elegant, high-end dessert