Recipe courtesy of Sarah Graham
Coconut Panna Cotta with Lime and Ginger Syrup
Total:
3 hr 35 min
Active:
20 min
Yield:
4 servings
Level:
Easy
Total:
3 hr 35 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

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 

Directions

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.

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.

Divide the mixture between 4 ramekins. Chill for 2 to 3 hours, until set.

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. 

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.

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