Lamington-Inspired Coconut and Raspberry Panna Cotta

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A silky panna cotta infused with coconut cream and topped with a fresh raspberry glaze, inspired by the classic Australian lamington dessert. This australian-inspired desserts ready in about 20 minutes layers whole milk, coconut cream, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 6 Australian cuisine 220 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: In a small bowl, sprinkle 2 tsp gelatin powder over 3 tbsp cold water and let bloom for 5 minutes.
  2. Step 2: In a medium saucepan, combine 1 cup whole milk, 1 cup coconut cream, 1/2 cup granulated sugar, and 1 tsp vanilla bean paste. Heat over medium heat, stirring occasionally, until sugar dissolves and mixture is hot but not boiling (about 5 minutes).
  3. Step 3: Remove the saucepan from heat and stir in the bloomed gelatin until completely dissolved.
  4. Step 4: Pour the mixture evenly into 6 small serving glasses or ramekins. Refrigerate for at least 4 hours or until set.
  5. Step 5: To make the raspberry glaze, puree 1 cup fresh raspberries with 2 tbsp powdered sugar and 1 tsp lime juice until smooth. Strain through a fine sieve to remove seeds.
  6. Step 6: Once panna cotta is set, spoon the raspberry glaze over the top and sprinkle with 1/4 cup toasted desiccated coconut before serving.

Frequently asked questions

How long does Lamington-Inspired Coconut and Raspberry Panna Cotta take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Lamington-Inspired Coconut and Raspberry Panna Cotta?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Lamington-Inspired Coconut and Raspberry Panna Cotta?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lamington-Inspired Coconut and Raspberry Panna Cotta for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Lamington-Inspired Coconut and Raspberry Panna Cotta?

Australian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes