Lamington-Inspired Coconut Panna Cotta with Raspberry Sauce

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

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 desserts 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

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Instructions

  1. 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.
  2. 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.
  3. Step 3: Remove from heat and stir in the softened gelatin until fully dissolved, then add 1 tsp vanilla extract.
  4. Step 4: Pour the panna cotta mixture evenly into 6 serving glasses or molds and refrigerate for at least 4 hours, or until set.
  5. 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.
  6. 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.

Frequently asked questions

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

Total time is about 25 minutes (15 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 Panna Cotta with Raspberry Sauce?

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 Panna Cotta with Raspberry Sauce?

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 Panna Cotta with Raspberry Sauce 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 Panna Cotta with Raspberry Sauce?

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.

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