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5 from 2 votes

Raspberry Coconut Panna Cotta with Pistachio Coconut Cake

Prep Time15 mins
Cook Time30 mins
Rest time5 hrs
Total Time5 hrs 45 mins
Servings: 5 people


Raspberry Coconut Pannacotta:

  • 9 sheets gelatin white
  • 250 g raspberries
  • 600 g whipped cream
  • 150 g coconut milk
  • 6 tbsp cane sugar
  • 1 pinch salt
  • 1.5 packets vanilla sugar or vanilla flavor

Pistachio Coconut Cake:

  • 125 ml oat milk
  • 1 tsp vanilla extract
  • 80 g flour
  • 90 g Ground or very finely chopped pistachios (minus 20 g for the garnish)
  • 40 g grated coconut
  • 60 g sugar
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 50 g butter soft


Raspberry Coconut Pannacotta:

  • Put the cream, coconut milk and sugar in a saucepan and bring to the boil while stirring. Before boiling, add gelatine to the liquid and let it boil for at least 2 minutes. Dissolve while stirring.
  • Wash raspberries. Rinse 4 molds with cold water, fill in coconut cream with approx. 50 g raspberries and chill for 5 hours.

Pistachio Coconut Cake:

  • Preheat the oven to 175 degrees circulating air or bottom heat. Butter the baking pan lightly.
  • Whisk the eggs with the milk and vanilla extract. In another bowl, combine flour, ground pistachios, grated coconut, sugar, baking powder and salt.
  • Add the softened butter, piece by piece, to the dry ingredients and work into the mixture with your fingers until it resembles small peas. Using a food processor, hand mixer or spatula, stir in the egg and milk mixture. Divide the batter evenly over the prepared baking pan.
  • Bake the cake for 23 to 25 minutes. Prick the center with a toothpick to check. If it comes out clean, the floors are done. Leave to cool in the mold for 10 minutes, then remove and let cool completely on a wire rack.
  • Place the powdered sugar on the plates and arrange the cake on the plate. Turn out the panna cotta.


Serving: 100g | Calories: 268kcal | Carbohydrates: 22g | Protein: 7g | Fat: 17g