Directions

1. Reserving 8-10 raspberries, place remaining berries and 1/4 cup sugar in a KitchenAid® Diamond Blender. Puree until smooth. Pour through a sieve to catch the seeds, and set the raspberry puree aside.
2. In a saucepan, combine 1 cup of coconut cream with 1/4 cup of water. Sprinkle gelatin over the coconut cream and let it sit for 5 minutes. Warm the saucepan over low heat and stir, until the gelatin dissolves completely.
3. Add the remaining coconut cream, cardamon and 1/2 cup sugar, and cook over medium heat until steam arises, stirring periodically. Slowly whisk in about 1/4 cups of the raspberry puree. Turn off the heat, cover the pan, and allow to sit for about 20 minutes. Retrieve the cardamom and discard.
4. Pour the mixture into your ramekins or serving cups and chill in the refrigerator for at least 4 hours.
5. When the coconut panna cotta layer is firm, add a layer of raspberry puree to each ramekin/serving cup. Top with a fresh raspberries and serve.