Coconut and lime panna cotta recipe
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
Ingredients
- 3 sheets fine-leaf gelatine
- 400ml tin coconut milk
- 3 tbsp caster sugar
- 2 1/2 limes, finely zested
- 150ml Greek yogurt
Each serving contains
- Energy
- 320kJ 80.0kcal
- Fat
- 3g
- Saturates
- 1g
- Salt
- 0.3g
- Sugars
- 11g
of the Reference intake
Carbohydrate 10.6gProtein 3.5gFibre 0.0g
Method
- Put the gelatinein 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 thelimezest.
- 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 theyogurt.
- 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.
- See more Dessert recipes
