Meyer Lemon Coconut Panna Cotta with Raspberries
Serves: Makes 4 small desserts
  • 1 C. Rapsberries(fresh)
  • 2 t. Sugar
  • 1½ t. Cornstarch
  • 2 T. Water
  • 1 Can(14-15 oz) Coconut Milk
  • 2½ T. Honey
  • ½ t. Vanilla
  • Juice of 1 Meyer Lemon
  • 1 t. Powdered Gelatin
  • Raspberries, to garnish
  • 1 T. Pistachios, chopped, to garnish
  1. Place the raspberries and sugar in a food processor and puree. Run the mixture through a fine mesh sieve and discard seeds.
  2. In a small saucepan, combine the water and cornstarch, whisking until smooth. Add the raspberry puree to the pan and mix well with cornstarch water. Bring to a boil over medium/high heat, whisking constantly as it starts to bubble. As soon as the mixture thickens and becomes glossy, remove from heat.
  3. Divide between 4 smaller glass cups or ramekins, tapping each down to level the sauce. Refrigerate until cool.
  4. Place the meyer lemon juice in a small bowl and sprinkle the powdered gelatin over the top. Let sit for 5 minutes.
  5. Place the coconut milk and honey in a saucepan and whisk together. Bring just to a boil over medium/high heat. Remove from heat and whisk in the lemon/gelatin mixture and the vanilla until the gelatin has completely dissolved.
  6. Carefully divide the mixture between the chilled glasses of raspberry puree.
  7. Let chill in the refrigerator for 3-4 hours or overnight.
  8. Top each glass with raspberries and chopped pistachios.
Recipe by The Kitchen McCabe at