Coconut Lime Panna Cotta
Panna cotta is one of those rare desserts that feels impossibly elegant yet requires almost no effort. This tropical twist trades heavy cream for rich coconut milk, infusing the silky custard with a subtle sweetness that pairs beautifully with the bright zing of fresh lime zest. The result is a dessert that tastes like a vacation.
The technique is simple. Bloom gelatin in cold water, warm the coconut milk with sugar and lime zest, then combine and pour into molds. A few hours in the refrigerator does the rest. The texture should tremble gently on the spoon, creamy and smooth with just enough structure to hold its shape.
Topped with golden toasted coconut flakes and a tart passion fruit drizzle, each spoonful delivers layers of flavor and texture. This is the perfect make ahead dessert for dinner parties; it actually improves as it chills. Prepare it the morning before and enjoy a stress free evening.
Ingredients
- ● 2 cans Full-fat coconut milk
- ● 1/3 cup Granulated sugar
- ● 2 1/4 tsp Unflavored gelatin powder
- ● 3 tbsp Cold water
- ● 1 tbsp Lime zest
- ● 2 tbsp Fresh lime juice
- ● 1 tsp Vanilla extract
- ● 1 pinch Pinch of salt
- ● 1/4 cup Unsweetened coconut flakes
- ● 3 whole Passion fruit
- ● 1 tbsp Honey
Instructions
- 1Sprinkle the gelatin powder evenly over the cold water in a small bowl. Let it sit undisturbed for five minutes to bloom. The gelatin will absorb the water and become spongy.
- 2Pour both cans of coconut milk into a medium saucepan. Add the sugar, lime zest, and salt. Heat over medium low, stirring occasionally, until the sugar fully dissolves and the mixture is warm but not boiling.
- 3Remove the saucepan from the heat. Add the bloomed gelatin and stir continuously for about two minutes until it is completely dissolved and no granules remain.
- 4Stir in the fresh lime juice and vanilla extract. Pour the mixture through a fine mesh strainer into a spouted measuring cup to catch the zest and any undissolved bits.
- 5Divide the mixture evenly among six ramekins, small glasses, or dessert cups. Each should hold about half a cup.
- 6Cover each ramekin with plastic wrap and refrigerate for at least four hours, or overnight, until the panna cotta is fully set and jiggles gently when nudged.
- 7While the panna cotta chills, toast the coconut flakes in a dry skillet over medium low heat, stirring frequently, until golden and fragrant. Transfer to a plate to cool.
- 8Prepare the passion fruit drizzle by mixing the scooped passion fruit pulp with honey in a small bowl. Stir to combine.
- 9When ready to serve, spoon the passion fruit drizzle over each panna cotta and scatter the toasted coconut flakes on top. Serve chilled.
Nutrition Facts
| Calories | 285 |
|---|---|
| Protein | 3g |
| Carbohydrates | 22g |
| Fat | 22g |
