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Coconut Lime Panna Cotta

Easy Coconut Lime Panna Cotta Recipe with a Creamy Twist

This Coconut Lime Panna Cotta is a refreshing dessert that blends creamy coconut with zesty lime for a tropical treat.
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Prep Time 15 minutes
Cook Time 3 minutes
Chilling Time 4 hours
Total Time 4 hours 18 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Tropical
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Panna Cotta Base
  • 1 cup Coconut milk Use full-fat for the creamiest texture.
  • 1 cup Heavy cream Adds smoothness and balances sweetness.
  • 1/2 cup Granulated sugar Adjust to preferred sweetness.
  • 1 tablespoon Gelatin powder Essential for proper texture.
  • 2 tablespoons Fresh lime juice Provides the zesty kick.
  • 1 tablespoon Lime zest Enhances citrus aroma.
Garnishing
  • 1/4 cup Toasted coconut flakes For crunch and enhanced aroma.
  • 2 slices Fresh lime slices Plastic presentation accent.

Equipment

  • saucepan
  • Bowls
  • Ramekins or Glasses
  • Skillet

Method
 

For the Panna Cotta Base
  1. Sprinkle gelatin over 2 tablespoons fresh lime juice in a bowl; let rest 5 minutes until plump.
  2. In a saucepan over medium heat, whisk coconut milk, heavy cream, sugar, and lime zest until sugar dissolves; about 3 minutes.
  3. Remove from heat; stir in bloomed gelatin until completely melted.
  4. Stir in fresh lime juice and taste, adjusting for brightness or sweetness.
  5. Pour panna cotta mixture into ramekins or glasses; cool to room temperature, then refrigerate for 4 hours until firm.
For Garnishing
  1. In a dry skillet over medium heat, toast coconut flakes for 2–3 minutes until golden and fragrant.
  2. Gently unmold panna cotta by dipping ramekins in warm water; top with toasted flakes and lime zest.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 20gProtein: 2gFat: 18gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 60mgSodium: 20mgPotassium: 200mgSugar: 16gVitamin A: 400IUVitamin C: 5mgCalcium: 40mgIron: 0.5mg

Notes

Optional to sprinkle a pinch of flaky sea salt for depth. Store covered in the fridge for up to 3 days, or freeze for 1 month in an airtight container.

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