Description
A silky, dairy-free coconut panna cotta lightly sweetened and flavored with vanilla and lime zest, served chilled with passion fruit and strawberries—perfect for an elegant make-ahead dessert.
Ingredients
- 500 g coconut milk (full-fat)
- 80 g granulated sugar
- Pinch of fine sea salt
- ½ teaspoon vanilla extract
- Zest from 1 medium lime
- 2 teaspoons (8 g) powdered gelatine
- 2 tablespoons (30 ml) cold water
- 3–4 whole passion fruits
- 150 g fresh strawberries
Instructions
- Sprinkle powdered gelatine over cold water in a bowl. Stir and let bloom for 5 minutes.
- Lightly grease 4 ramekins with coconut oil and set aside on a tray.
- In a saucepan, heat coconut milk, sugar, salt, and lime zest over medium-low heat until sugar dissolves. Do not boil.
- Remove from heat. Stir in vanilla extract and bloomed gelatine. Whisk until fully dissolved. If needed, warm gently but do not boil.
- Strain mixture through a fine-mesh sieve into prepared ramekins. Let cool slightly, then chill for at least 5 hours or overnight.
- To serve, eat directly from ramekins or unmold by dipping in hot water and inverting onto a plate. Garnish with passion fruit and strawberries.
Notes
- Use full-fat coconut milk for best texture and flavor.
- Do not let the mixture boil, as it can affect the setting power of the gelatine.
- Serve with tropical fruit or toasted coconut for variation.
- To make vegan, use agar-agar instead of gelatine, adjusting quantity and cooking time.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 panna cotta
- Calories: 240
- Sugar: 14g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 16g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
