Coconut and lime panna cotta recipe

  • Serves 6
  • 15 mins to cook, 2 hours to chill
  • 80 calories / serving
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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.

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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  • Ingredients

  • 3 sheets fine-leaf gelatine
  • 1 x 400ml tin coconut milk
  • 3 tbsp caster sugar
  • 2 1/2 limes, finely zested
  • 150ml (1/4 pint) Greek yogurt
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  • Energy 321kj 80kcal 4%
  • Fat 2.5g 4%
  • Saturates 1.4g 7%
  • Sugars 10.6g 12%
  • Salt 0.3g 4%

of the reference intake
Carbohydrate 10.6g Protein 3.5g Fibre 0g

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