Coconut, Raspberry & Rosewater Panna Cottas

- Makes 4


  • 1/ 3 cup (80ml) cold water
  • 3 teaspoons grass-fed powdered gelatine
  • 400 ml can coconut milk
  • 1 cup (125 g) fresh or frozen raspberries
  • 1/ 4 cup (60 ml) HYDRATION Inner Beauty Boost
  • 3 teaspoons rosewater
  • Fresh raspberries, to serve
  • Rose geranium flowers or other edible flowers, to decorate (optional)


  1. Lightly grease four 1/ 2 cup capacity moulds with coconut oil. Place in the refrigerator until required.
  2. Pour the water in a medium heatproof bowl and sprinkle the gelatine over the surface in an even layer. Set aside for 10 minutes, to soften.
  3. Place the coconut milk and raspberries in a blender and blend until smooth. Strain them through a fine mesh sieve into a medium bowl.
  4. Add HYDRATION Inner Beauty Boost liquid and rosewater and stir to combine.
  5. Set the bowl of gelatin over a saucepan of barely simmering water. Gently heat the gelatin, stirring occasionally, until it dissolves. Remove it from the heat and gradually pour it into the raspberry/coconut mixture, stirring to combine.
  6. Pour the mixture into prepared moulds. Refrigerate for 4 hours, or until set.
  7. To release the pannacottas from their moulds, dip the bases of the moulds into hot water for approximately 10 seconds, or until the cream warms and the pannacotta begins to loosen.
  8. Use your fingertips to gently pull the pannacotta away from the sides of the mould, breaking the seal. Immediately invert onto a serving plates.
  9. They will hold their shape but have a lovely wobble.
  10. Decorate with fresh raspberries and rose geranium or other edible flowers, if desired.

Panna cottas can be stored in the refrigerator for up to 5 days.


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