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Coconut and lime pannacotta recipe

Coconut and lime pannacotta recipe


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This recipe is great as it's refreshing also it can be made two days ahead so nice for dinner parties. It's easy to make this dairy free, but you can also use regular milk if allergies aren't an issue.


Berkshire, England, UK

126 people made this

IngredientsServes: 4

  • 3 sheets fine-leaf gelatine
  • 400ml tin coconut milk
  • 150ml almond or soya milk (regular is fine, too)
  • 3 tablespoons caster sugar
  • finely grated zest of 2 limes
  • 400g pineapple chunks
  • 1 tablespoon demerara sugar

MethodPrep:20min ›Cook:2hr ›Ready in:2hr20min

  1. Soak gelatine in cold water for 5 minutes or until soft. Put the coconut milk and sugar in a pan and heat until bubbling. Stir in the lime zest and remove from the heat.
  2. Lift the gelatine from the water and stir into the milk until dissolved. Pour into four 150ml moulds or ramekins, or even small cups. Leave to cool, then put on a plate in the fridge. Chill for at least 2 hours or until set.
  3. Chop pineapple into small pieces. Turn the pannacottas out on to plates and scatter the pineapple around if you wish they look quite plain if you don't. Then sprinkle with a little demerara sugar.

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Reviews & ratingsAverage global rating:(6)

Reviews in English (7)

Something else.I combined the coconut milk and regular milk, along with the lime zest and a squeeze of lime juice, in a big measuring jug. I then poured just over 3/4 of the mixture into a pan over medium heat, along with the 3 Tbsp sugar. I added the gelatin (I used 7g powdered gelatin) to the remaining cold mixture in the measuring jug, and let it sit whilst I stirred the mixture in the pan till just boiling. I then combined the mixtures, added 2 tablespoons Grand Marnier, stirred well, then poured into little cups. Delicious and so simple! Next time I will add a touch more liquid (50ml) and I will add just 1 Tbsp more sugar.-17 Feb 2009

This is a lovely recipe - I made a few tweaks, see above, and think next time I'll add just a touch more sugar. Many thanks for such a nice and easy recipe-17 Feb 2009

The recipe ingredients mentions 150ml milk and 1 tbls of demerara sugar but doesn't say in the method what it's for!!!!!!-15 Nov 2013


Coconut Panna Cotta with Summer Fruit

One of my favorite ways to entertain and share all of my homemade creations is by eating outdoors. Since I moved from Ireland to California, I love to take advantage of the great weather and all the lovely spots there are to dine “al fresco”. Given the opportunity I love creating special recipes like this Coconut Panna Cotta with Summer Fruit for picnics on the beach or my neighborhood park.

When I saw this gorgeous Picnic Basket and Picnic Blanket from Picnic Time, I knew I wanted to come up with a really special something for my husband, Kevin, and I to share outdoors. My Coconut Panna Cotta is impressive enough for a romantic picnic or outdoor dinner yet so simple to make ahead and to transport. To make them perfect for on-the-go dining I made them in these lovely Kilner Vintage Preserve Jars so I could screw on a lid and pack them easily.

For those of you who have never made or had Panna Cotta it is irresistible! My Coconut Panna Cotta is simply milk, or in this case coconut milk mixed with flavorings, sugar, lime and gelatin. After quickly combining all of the ingredients in a sauce pan you pour the mixture into an individual serving dish to set. I love this as it makes super humble ingredients come together to form a really special single-serving dessert. They’re perfect to pop in your picnic basket and enjoy out and about!

This Coconut Panna Cotta variation is given an extra tropical kick by using coconut milk and lime zest for a tangy and bright flavor. After this sets up in my favorite glass jars I top them with fresh seasonal berries. It’s the prefect balance of rich and creamy, fruity and sweet. I can’t wait for you all to take this along to your next special picnic!

I created this recipe for The Inspired Home website. It’s a place where I go to find out what new products are coming out along with tips and fantastic recipes. The Inspired Home’s mission is to inspire, inform and encourage you to make your house into a home, lead a balanced and healthy lifestyle and to create moments to celebrate and connect with your friends and family. Get the full recipe here on The Inspired Home.


Coconut Panna Cotta

Impress dinner guests with this plated dessert! It’s quick and easy to make. Yet, it looks worthy of a fine dining restaurant!

Best of all, panna cotta can be prepared ahead of time. It keeps well in the fridge, making it perfect for dinner parties, brunch gatherings, and upcoming holiday celebrations.

This isn’t your standard milk and cream panna cotta. This version has a tropical twist!

What is Panna Cotta?

Panna cotta is Italian for “cooked cream.” It is an easy dessert simply made by cooking together milk, cream, and gelatin.

This dairy-free Panna Cotta is made from a mixture of coconut milk, coconut cream, sugar and gelatin.

Ingredients for Coconut Panna Cotta:

  • Coconut milk
  • Coconut Cream
  • Granulated sugar (or coconut sugar!)
  • Gelatin

Coconut Milk

Use full-fat canned unsweetened coconut milk. Check the label to ensure the first ingredient is coconut.

Do not use light coconut milk or reduced fat coconut milk. Stay away from refrigerated coconut milk sold in cartons. These lighter coconut milks will not produce the same creamy results.

*If you’re lucky enough to live in an area with fresh coconuts, making your own coconut milk/cream would be the best and tastiest option!

Coconut Cream

Use canned unsweetened coconut cream, where coconut is the first ingredient.

Do not use “cream of coconut.” It’s full of sugar! Cream of coconut is better suited for mixing cocktails like Pina Colada.

To scale back on fat, you may omit the coconut cream and use all coconut milk.

Granulated Sugar

Use plain white granulated sugar to achieve that super white coconut Panna Cotta photographed in this post. Use of raw sugar (unbleached sugar) or coconut sugar will slightly tint the mixture.

This recipe uses powdered unflavored gelatin. Gelatin is made from animal collagen.

It’s used to make jello and gummy snacks, as well as thicken mousses and marshmallows.

Use agar (agar-agar) for a vegan alternative.

How to work with powdered gelatin:

Gelatin must first be “bloomed.” This step is important regardless of whether you are using gelatin powder, granules, or sheets.

To bloom gelatin, it is mixed together with water.

  1. Place gelatin powder in a small bowl.
  2. Add water and mix together.
  3. Allow gelatin mixture to sit for 5 minutes to soak up moisture.
  4. Gelatin is ready for the recipe once it has fully absorbed the liquids.

Incorporating Gelatin

Once the gelatin has been hydrated, it is mixed with warm liquids until melted.

Make sure to thoroughly dissolve the gelatin. Otherwise, you may end up with clumps.

The liquid mixture is then placed in the fridge for a few hours to allow the gelatin to “set up.”

Serving glasses and molds:

Panna Cotta may be served in a variety of different glasses, cups, jars, ramekins, and molds. It is best to use shapes with clean lines.

The set Panna Cotta can be eaten straight out of the serving vessel, or unmolded and served as a plated dessert.

How to unmold:

Use molds with clean lines. This is allow for easier removal.

Take the filled molds out of the refrigerator. Dip the molds in warm water until the panna cotta loosens from the vessel.

Flip the Panna Cotta over onto a plate. It should slide right out. If not, continue to dip the mold in warm water until the Panna Cotta separates from the sides of the mold.

It’s best to use a vessel with thin walls. Thicker walled vessel with require more soaking.

Silky, creamy, and tropical!

This dessert is very rich and creamy. It tastes like coconut ice cream with a super silky texture.

For added texture, shredded coconut or other fruits may be mixed into the Panna Cotta before chilling.

Toppings:

Other tropical fruits that would pair well with coconut include: banana, pineapple, passion fruit, dragon fruit, and guava.

What is latik?

Latik is Tagalog for fried coconut milk curds. It is extensively used in Filipino desserts.

It is a topping commonly sprinkled over Biko (Filipino sticky rice cake) , suman, and sapin-sapin.

How to make Latik?

Latik is made from coconut milk or coconut cream. It works best with fresh coconut milk. However, full-fat canned unsweetened coconut milk will yield similar results.

Be sure to use coconut milk that has coconut as the first ingredient.

  1. Gently heat coconut milk in a shallow pan until it bubbles and simmers.
  2. Allow the water to evaporate from the coconut milk. The mixture will thicken.
  3. The coconut oil will separate from the coconut milk solids (milk curds).
  4. Continue to cook the coconut milk solids until golden brown.

Pour the coconut milk solids and coconut oil into a sieve lined with a coffee filter. Allow the coconut oil to drip and separate from the latik.

Save the coconut oil for future cooking or baking. Use the latik immediately, or keep in the fridge for longer storage.

Storage and Leftovers:

Coconut panna cotta may be cooked ahead of time. The chilled panna cotta will keep in the fridge for up to 4 days.

Keep panna cotta covered or store in an airtight container to prevent it from absorbing any unwanted flavors from the fridge.

Serve coconut Panna Cotta cold. If left out at room temperature for too long, the panna cotta will loosen.


Introducing to you a dessert that looks gorgeous and tastes even better. This Coconut Mango Panna Cotta is a tropical dessert which can never go wrong. Its got a smooth creamy texture that just slips over your tongue leaving a mild coconut essence and a burst of mango flavor.

  • ¾ cup cold coconut cream
  • 1 cup mango puree
  • ½ cup granulated sugar
  • 1 ¼ cup fresh cream/ heavy cream
  • 1 + ½ teaspoon gelatin
  • ½ teaspoon vanilla extract
  • 1 tablespoon cold water
  • dash of salt

How to Make a Great Panna Cotta

  • Well dissolved gelatin.
    • The biggest factor here is to ensure that the gelatin is extremely well dissolved. What you don't want, are gelatin granules, and chewy gelatin bits left in there. I find heating the water definitely helps, but so does active stirring. Whisk the mixture well to ensure all the gelatin is well incorporated.
    • You can add a few different fruits, but don't add fresh pineapple, as the bromelain in pineapple interferes with the gelatin setting. Canned pineapple is usually okay.
    • This is really not the time to be using low-fat milk. The thicker the liquid, the better the panna cotta sets. A key tip to making panna cotta is to use a thick liquid and well-dissolved gelatin.
    • If you want a change, use heavy whipping cream instead of coconut milk. If you use a low-fat liquid, you may need to increase the gelatin.
    • This is so that you can pop out the panna cotta in one piece, making it look super elegant. I mean, either that or do what I do. Eat it directly from the container you set it in! One less dish to wash. What could possibly be wrong with that?
    • What if after all this, your panna cotta doesn't set? The thing about panna cotta though, is that it's easy to fix. Just dissolve a little extra gelatin in water, mix it with your first batch, heating gently to ensure it is all well-mixed, and re-set it again.

    So there's no reason to be afraid of making this Panna Cotta recipe. These easy tips will ensure your keto coconut panna cotta sets beautifully each time.


    Coconut and lime panna cotta

    • 1/3 cup (80ml) warm water
    • 1 tablespoon powdered gelatine
    • 400ml can coconut cream
    • ¾ cup (165g) caster sugar
    • 1 teaspoon vanilla bean paste
    • 3 teaspoons finely grated lime rind
    • 2 x 400ml can coconut milk
    • 125g raspberries
    • 1 tablespoon lime juice
    • 2 tablespoons icing sugar, sifted
    • micro mint, to serve
    1. Place the water in a small bowl and sprinkle over the gelatine. Set aside for 5 minutes or until the gelatine has been absorbed.
    2. Place the coconut cream, caster sugar, vanilla bean paste and lime rind in a medium saucepan over medium heat and stir to dissolve the sugar. Bring to the boil, add the gelatine mixture and stir to combine. Remove from the heat, strain through a fine sieve into a large bowl and stir through the coconut milk.
    3. Divide the mixture between 6 x 1-cup-capacity (250ml) dariole moulds and refrigerate for 12 hours or until set.
    4. Place the raspberries, lime juice and icing sugar in a small bowl, toss to combine and set aside for 10 minutes. Turn the panna cottas out onto plates and top with the raspberry mixture and mint to serve. Makes 6.

    Tip: If you don’t have dariole moulds, you can also set and serve these panna cottas in small glasses and bowls, without turning them out.


    Coconut Panna Cotta (Dairy Free, Gaps, Paleo, Grain-Free)

    If you’re looking for a natural alternative to protein powder, gelatin is a great option. It contains between 6-12 grams of protein per tablespoon, helps aid in digestion, and can contribute to the building of strong cartilage and bones. Gelatin has also been shown to benefit the digestive tract, immune system, heart, liver, muscles, and skin. It also helps aid in detoxification.

    One of the best ways to consume gelatin is in homemade chicken stock. If you’re looking to increase the amount of gelatin in your diet, you can add granulated gelatin to soups, stews, puddings, baked goods, etc. I like to use it in grain-free baked goods because it acts as a binder and I also add it to smoothies for the nutritional benefits.

    Not all gelatin is created equal, so it’s important to purchase from a good source. Bernard Jensen and Great Lakes gelatins both come from grass-fed animals and do not contain any MSG (most other brands of gelatin do contain MSG). Now, it might sound like a processed food, but it’s basically the same as if you made a pot of chicken stock, moved the gelatin from the liquid and let it dry.

    Panna Cotta is a simple, slightly sweet and creamy dessert that is a great way to get some extra gelatin in your diet. I adapted this recipe from my first cookbook Deliciously Organic. The original version uses milk and cream, so for a dairy-free version, I substituted with coconut milk. It’s a popular “girly” dessert (great for bridal or baby showers) because it’s smooth, creamy, and not too sweet. Top with seasonal berries, and you have the perfect light dessert.


    Mango, lime & coconut panna cotta recipe

    Fresh and creamy flavours combine beautifully in this simple but outstanding dessert. It&rsquos not too sweet and will never fail to please, thanks to the mango purée and lime zest.

    Ingredients

    • 3 gelatine leaves
    • 200 ml milk
    • 200 ml double cream
    • 100 ml coconut cream
    • 1 tsp vanilla extract
    • 2 limes, finely grated zest only
    • 30 g caster sugar
    • 85 g Alphonso mango purée
    • 1 mango, diced, to decorate
    • 3 gelatine leaves
    • 7 fl oz milk
    • 7 fl oz double cream
    • 3.5 fl oz coconut cream
    • 1 tsp vanilla extract
    • 2 limes, finely grated zest only
    • 1.1 oz caster sugar
    • 3 oz Alphonso mango purée
    • 1 mango, diced, to decorate
    • 3 gelatine leaves
    • 0.8 cup milk
    • 0.8 cup double cream
    • 0.4 cup coconut cream
    • 1 tsp vanilla extract
    • 2 limes, finely grated zest only
    • 1.1 oz caster sugar
    • 3 oz Alphonso mango purée
    • 1 mango, diced, to decorate

    Details

    • Cuisine: Indian
    • Recipe Type: Dessert
    • Difficulty: Easy
    • Preparation Time: 15 mins
    • Cooking Time: 5 mins
    • Serves: 5

    Step-by-step

    1. Put the gelatine into a bowl of cold water and set aside to soak.
    2. Combine the milk, double cream, coconut cream and vanilla in a saucepan and bring to a simmer over low heat.
    3. As soon as the mixture begins to bubble, take it off the heat and add half the lime zest and the sugar. Whisk well to dissolve the sugar.
    4. Squeeze the water from the gelatine leaves and add them to the hot cream mixture. Whisk again until the gelatine dissolves, then add the mango purée and whisk again.
    5. Pour the mixture into 5 ramekins, then transfer to the refrigerator and leave to set for 2&ndash3 hours.
    6. Turn out the panna cottas on to serving plates. Top with the fresh mango, sprinkle over the remaining lime zest and serve chilled.

    This recipe is from Chetna&rsquos Healthy Indian by Chetna Makan. Published by Mitchell Beazley. Photography by Nassima Rothacker.

    You might also like:

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    Coconut panna cotta with mango salsa

    This classic italian dessert of cream gently set with gelatine is given a tropical twist by infusing the cream with coconut and topping with a zingy mango and passionfruit salsa.

    Published: March 25, 2015 at 3:08 pm

    Make this coconut panna cotta with mango salsa, then check out our vanilla panna cotta, passion fruit panna cotta, white chocolate panna cotta and more Italian-style dessert recipes. For more expert tips, read our recipe guide on how to make panna cotta.

    Ingredients

    • double cream 450ml
    • coconut cream 400ml (or buy 3 × 160ml tins)
    • fresh coconut chunks 85g, roughly chopped
    • sunflower oil a little to oil the tins
    • leaf gelatine sheets 4
    • golden caster sugar 100g, plus 1 tbsp to serve
    • mangoes 2 large, ripe
    • limes 2, both juiced plus zest from 1
    • icing sugar 1 tbsp
    • passion fruit 2, ripe
    • toasted coconut shavings a handful to serve, if you like

    Method

    Put the creams and coconut chunks into a pan. Gently bring it to the boil, then set aside to cool and infuse for at least 1 hour.


    Red, White & Blue Coconut Panna Cotta with Berry Compote

    Since becoming gluten-free, dessert out at restaurants has been a much less joyous affair—unless, of course, there’s a salted caramel ice cream sundae on the menu, and then I’m IN. But most of the time there are only one or two options. And since most restaurants follow a certain formula with their dessert menus, those options are usually ice cream, crème brulee, or panna cotta.

    For years I was resistant to panna cotta as my default dessert choice. It wasn’t something I would have ever ordered before I was gluten-free, so why waste my sugar consumption on something that didn’t make me want to do Meg Ryan impressions at the table?

    The root of my bias was that panna cotta resides in the flan family. And there’s just no more mediocre dessert than flan. But I’ve discovered through many a family-style forced consumption that panna cotta is a much more delicate beast. It’s creamier, lighter, and less egregiously wiggly jiggly on the plate, even though it’s made with the help of gelatin. It’s also silly easy to make.

    Because of my resistance to being put in a (gluten-free cake) box, this was the first time I actively accepted panna cotta as a willful part of my life and attempted to make it. I went with a dairy-free version using velvety full-fat coconut milk. I was a little afraid of heating the milk to the point where it boiled over the pot and created the world’s most annoying mess on my stovetop, which, as you can guess, is something that I’ve cleaned on more than one occasion (usually at the hand of this dish). As a result, my coconut panna cotta recipe didn’t set to the point where I would have turned them out onto a plate. But I didn’t mind this. They tasted no less creamy and delicious when eaten as a pudding.


    A few pointers for new coconut panna cotta makers: whisk the coconut milk thoroughly before adding the gelatin since it tends to separate in the can. Some people deal with this later on by running their mixture through a sieve before pouring it into ramekins, but as I mentioned here, I am way too lazy to this step. I used a bit less maple syrup than I found in other recipes and found that it had the perfect sweetness for me. If you have a highly honed sweet tooth, you might want to add more.

    To make this a Fourth of July themed affair, I garnished my pudding cups with a simple blueberry compote and some chopped strawberries. If you have fresh herbs on hand, they make for a beautiful and bright addition to the fruit. Charlie especially liked the flecks of mint in each bite.

    If I’m out on the town, a salted caramel sundae still puts poor old panna cotta to shame. But when given the choice at home, a cup of this healthy dessert is a little bit more my speed on a school night.