Raspberry Coconut Panna Cotta

The traditional Panna Cotta is an Italian dessert of cream, thickened with gelatin. This wonderful variation relies on yogurt instead of cream, and adds the sweet-tartness of raspberries and the tropical flavor of coconut. You can make this easy, but impressive, dessert in advance for a holiday or any special event.

Course Dessert

Servings

Calories 128

Ingredients

2 envelopes unflavored gelatin
1/2 cup sugar
2 cups frozen raspberries
1 can 14 ounces light coconut milk
2 cups non-fat Greek-style yogurt
1/2 cup flaked coconut optional

Instructions

Spray a 4-cup mold or soufflé dish with pan coating or coat with
In small bowl, stir together sugar and gelatin.
In small saucepan butter.
Over medium high heat, heat 1 cup of the coconut milk until just simmering.
Stir hot coconut milk into gelatin mixture until gelatin dissolves.
In blender or food processor, blend remaining coconut milk, raspberries and yogurt until smooth.
Add gelatin mixture and blend. Turn into prepared mold or dish.
Cover top with plastic wrap. Chill several hours or overnight.
If using mold, to unmold fill a large bowl with hot water.
Quickly dip mold into hot water, just up to rim. Run tip of sharp knife around edge of mold to loosen.
Place serving plate on top of mold and invert to unmold.
Garnish with additional coconut and raspberries, if you wish.

Notes

You may omit the coconut and replace the coconut milk with whole or 2% milk.

This recipe was provided by a third party and we do not have complete nutrition information for it.

Nutrition