Summer Berry & Coconut Panna Cotta

20 minutes + 4 hours setting time

Summer Berry & Coconut Panna Cotta 2
Perfectly creamy and subtly sweet - the panna cotta you never knew you needed.

Created by:

A member of our #RedSealWhānau - Chelsea Shine, @shinedining

Time to make

20 minutes + 4 hours setting time




- 400ml coconut milk from a can

- 200ml coconut cream from a can

- ⅓ cup honey (or ½ cup sugar)

- 2 Red Seal Raspberry & Strawberry Hot or Cold Brew teabags

- ¼ cup cold water

- 2 ½ tsp gelatine powder

- 2 cups fresh strawberries and raspberries (or frozen and defrosted)

- 1 tablespoon honey or sugar

- Fresh berries, to garnish

- Fresh mint leaves, to garnish


Step 1
Place the coconut milk, coconut cream, honey and tea bags into a medium pot over a low heat. Heat gently until the mixture starts to steam and the honey has dissolved (don’t simmer or boil). Take off the heat and set aside.

Step 2
Put the water into a small bowl, sprinkle the gelatine powder evenly over the water, stir with a fork to combine and leave to bloom for at least 5 minutes.

Step 3
Remove the teabags from the coconut cream mixture, add the bloomed gelatine and mix well with a whisk to dissolve the gelatine. 

Step 4
Pour into 4 glasses. Cover and place in the fridge to set for at least four hours or preferably overnight. 

Step 5
Before serving, prepare the fresh berry sauce by putting the berries and honey or sugar in a food processor or blender and blending until smooth.

Step 6
Top the panna cotta glasses with the fresh berry sauce, a few fresh berries and a sprig of mint. Serve chilled in the glasses.


Prepare in Advance: 
These can be made 2-3 days in advance and left covered in the fridge until ready to serve. 

Make it Vegetarian/Vegan: 
Substitute the gelatin powder for vegetarian gelatin or agar agar.

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