Coconut Panna Cotta with Lime and Ginger Syrup

  • Level: Easy
  • Total: 3 hr 35 min
  • Active: 20 min
  • Yield: 4 servings
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Coconut Panna Cotta:

1 tablespoon superfine granulated sugar

400 milliliters (13.5 ounces) coconut milk 

400 milliliters (13.5 ounces) cream 

1 vanilla pod, halved lengthways 

1 teaspoon coconut essence 

3 gelatine leaves, soaked in room temperature water until soft (see Cook's Note)

Lime and Ginger Syrup:

1 thumb-size piece ginger, thinly sliced

1/4 cup lime juice 

1/4 cup sugar or honey, or more to taste 


  1. For the panna cotta: Place the sugar, coconut milk, cream and vanilla pod in a small saucepan over medium heat. Heat, stirring gently, until the sugar dissolves, 2 to 3 minutes. Bring to a simmer, then remove from the heat and stir in the coconut essence. Set aside.
  2. Remove the vanilla pod with a slotted spoon, and discard. Gently wring out any excess water from the gelatin; add the gelatin to the cream mixture, stirring until dissolved.
  3. Divide the mixture between 4 ramekins. Chill for 2 to 3 hours, until set.
  4. Meanwhile make the syrup: In a small saucepan, simmer together the ginger, lime juice, sugar and 1/4 cup water until it has reduced and thickened slightly, 15 minutes. Strain and set aside. 
  5. Serve the panna cotta with a drizzle of syrup.

Cook’s Note

For a firmer set, or if you want to unmold the panna cottas, use four gelatine leaves instead of three.