Lamington-Inspired Coconut and Raspberry Panna Cotta

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe, 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

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 cup whole milk
1 cup coconut cream
1/2 cup granulated sugar
1 tsp vanilla bean paste
2 tsp gelatin powder
3 tbsp cold water
1 cup fresh raspberries
2 tbsp powdered sugar
1 tsp lime juice
1/4 cup, toasted for garnish desiccated coconut

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Pans + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: In a small bowl, sprinkle 2 tsp gelatin powder over 3 tbsp cold water and let bloom for 5 minutes.
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).
Step 3: Remove the saucepan from heat and stir in the bloomed gelatin until completely dissolved.
Step 4: Pour the mixture evenly into 6 small serving glasses or ramekins. Refrigerate for at least 4 hours or until set.
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.
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.