Coconut and lime panna cotta recipe

Name: Coconut and lime panna cotta
Yield: Serves 6
Ingredients: 3 sheets fine-leaf gelatine; 400ml tin coconut milk; 3 tbsp caster sugar; 2 1/2 limes, finely zested; 150ml Greek yogurt

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

Shop your ingredients

Dr Oetker Platinum Grdleaf Gelatine 13G
3 sheets fine-leaf gelatine
£2.35
£180.77/kg
Tesco Coconut Milk 400Ml
Aldi Price Match
400ml tin coconut milk
£0.75
£1.88/litre
Silver Spoon Caster Sugar 1Kg
3 tbsp caster sugar
£2.25
£2.25/kg
Tesco Limes Each
Aldi Price Match
2 1/2 limes, finely zested
£0.23
£0.23/each
Tesco Greek Style Yogurt 500G
150ml Greek yogurt
£1.15
£2.30/kg

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.