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Coconut and lime panna cotta recipe
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This traditional Italian dessert has been given a tasty tropical twist. Elegant and refreshing velvety smooth panna cotta makes the perfect dinner party pud. See method
Ingredients
- 3 sheets fine-leaf gelatine
- 400ml tin coconut milk
- 3 tbsp caster sugar
- 2 1/2 limes, finely zested
- 150ml Greek yogurt
If you don't have any limes, try a lemon instead
Each serving contains
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Energy
320kj
80kcal
4%
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Fat
3g
4%
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Saturates
1g
7%
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Sugars
11g
12%
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Salt
0.3g
4%
of the reference intake
Carbohydrate 10.6g
Protein 3.5g
Fibre 0g
Method
- Put the gelatine in a bowl of cold water and leave to soften for 6-8 minutes. In a saucepan, bring the coconut milk and sugar to a simmer. Remove from the heat and stir in most of the lime zest.
- Remove the gelatine from the water and gently squeeze out any liquid. Add the leaves to the coconut milk and stir until dissolved. Whisk in the yogurt.
- Divide the mixture between 6 ramekins (or other moulds) and leave to cool completely, cover and chill in the fridge for at least 2 hours. When ready to serve, briefly dip the moulds into hot water, then turn onto a plate and sprinkle over a little of the remaining lime zest to serve. Alternatively set the panna cotta in small glasses, and serve.
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