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Coconut and lime panna cotta recipe

Coconut and lime panna cotta recipe

39 ratings

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

  • Serves 6
  • 15 mins to cook, 2 hours to chill
  • 80 calories / serving
  • Gluten-free


  • 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

  • Energy

  • Fat

    3g 4%
  • Saturates

    1g 7%
  • Sugars

    11g 12%
  • Salt

    0.3g 4%

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


  1. 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.
  2. 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.
  3. 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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