First posted: Dec 15, 2015

Coconut Panna Cotta with Lime and Ginger Syrup



Cooks in:        Serves:4

  • 1 Tbsp caster sugar
  • 400ml cream
  • 400ml coconut milk
  • 1 vanilla pod, halved lengthways
  • 1 tsp coconut essence
  • 3 gelatine leaves, soaked in room temperature water (use 4 gelatine leaves for a firmer set and if wanting to turn out the puddings)
For the lime and ginger syrup
  • 1 thumb-sized piece of ginger, thinly sliced
¼ cup lime juice
¼ cup sugar or honey (or more to taste)
¼ cup water
  • Simmer together for 15 minutes, or until it has reduced and thickened slightly. Strain and set aside.

What to do

1. Place the sugar, cream, coconut milk and vanilla pod into a small saucepan over medium heat, stir gently until the sugar dissolves, 2-3 minutes. Bring to a simmer then remove from the heat, add in the coconut essence, stir through and set aside.

2. Meanwhile, soak the gelatine leaves in cold water until soft. Remove the vanilla pod with a slotted spoon and discard. Then gently wring out any excess water from the gelatine, and add it to the cream mixture, stirring until dissolved.

3. Divide the mixture between 4 ramekins and chill for 2-3 hours until set, then serve with a drizzle of syrup.

Photo from 'Sarah Graham's Food Safari' by Ricardo de Leça.

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