Lamington-Inspired Coconut Panna Cotta with Raspberry Sauce

By AislePrompt Editorial · Published 2026-07-16 · Updated 2026-07-16

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, topped with a rich raspberry sauce and dusted with toasted desiccated coconut, inspired by the classic Australian lamington. This Australian-inspired recipe, ready in about 25 minutes, layers whole milk, heavy cream, coconut cream 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 320 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: 15 min Cook: 10 min Serves 6 Australian cuisine 320 cal/serving

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Ingredients

1 cup whole milk
1 cup heavy cream
1/2 cup coconut cream
1/3 cup granulated sugar
1 tbsp gelatin powder
3 tbsp cold water
1 tsp vanilla extract
1/4 cup, toasted desiccated coconut
1 cup fresh raspberries
2 tbsp powdered sugar
1 tbsp lemon juice

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Instructions

Step 1: Sprinkle 1 tbsp gelatin powder over 3 tbsp cold water in a small bowl and let it bloom for 5 minutes while preparing the cream mixture.
Step 2: In a saucepan over medium heat, combine 1 cup whole milk, 1 cup heavy cream, 1/2 cup coconut cream, and 1/3 cup granulated sugar. Stir gently until sugar dissolves and mixture is hot but not boiling, about 5 minutes.
Step 3: Remove from heat and stir in the softened gelatin until fully dissolved, then add 1 tsp vanilla extract.
Step 4: Pour the panna cotta mixture evenly into 6 serving glasses or molds and refrigerate for at least 4 hours, or until set.
Step 5: Meanwhile, prepare the raspberry sauce by blending 1 cup fresh raspberries with 2 tbsp powdered sugar and 1 tbsp lemon juice until smooth. Strain to remove seeds if desired.
Step 6: Before serving, toast 1/4 cup desiccated coconut in a dry skillet over medium heat for 3-4 minutes until golden and fragrant. Sprinkle over the panna cotta and drizzle with raspberry sauce.