Berry Coconut Panna Cotta

Prep 20 mins

Cooking 5 mins

Level super easy

Serve 4

Our low FODMAP berry coconut panna cotta look impressive, but is ridiculously easy to prepare. It is a great prepare-ahead Christmas dessert.

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85g packet raspberry jelly crystals
200g fresh raspberries
200ml inulin-free coconut milk
2teaspoons caster sugar
10g powdered gelatine
icing sugar, to serve (optional)



Prepare jelly according to directions on the packet. Divide mixture between 4 serving glasses. Top with a handful of raspberries, then refrigerate until set.
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Place coconut milk and sugar in a small saucepan over low heat. Stir until sugar dissolves. Remove from heat.
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Place gelatine in a small bowl. Pour 1/4 cup boiling water on top. Whisk until dissolved, then pour into coconut milk. Stir to combine. Cool for 5 minutes, then pour into glasses on top of jelly. Refrigerate until ready to serve.
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To serve, top glasses with remaining berries and a sprinkle of icing sugar, if desired.
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