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Coconut and makrut lime panna cottas recipe
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Elevate classic Italian dessert with tangy strawberries and fragrant makrut lime leaves.
Ingredients:
  • 500ml (2 cups) coconut cream
  • 375ml (1 1/2 cups) pouring cream
  • 55g (1/4 cup) white sugar
  • 8 makrut lime leaves, thinly sliced
  • 3 x 2g leaves gold-strength gelatine (see note)
  • 250g strawberries, hulled, sliced
  • 110g (1/2 cup) white sugar
  • 1 lime, zested, juiced
Instructions:
  • In a saucepan over low heat, combine coconut cream, cream, sugar, and makrut lime leaves. Simmer gently for 5 minutes. Remove from heat and let sit for 30 minutes to infuse the delightful makrut lime flavor.
  • Place the pan back on low heat until it gently simmers, then remove from heat. While the pan is heating up, soak the gelatine in cold water until softened. Squeeze out excess water by hand, then whisk the gelatine into the coconut cream mixture until fully dissolved. Strain the mixture into a jug, removing the lime leaves. Serve in glass tumblers, martini glasses, or plastic cups for a casual vibe. Portion about 125ml (1/2 cup) per serving for six servings. Refrigerate for a minimum of 4 hours or until set.
  • In a small pan over medium heat, combine sugar and 125ml (1/2 cup) water. Stir until the sugar has dissolved. Remove from heat and mix in lime zest and 2 tablespoons lime juice.
  • Before serving, coat strawberries with the lime syrup. Garnish each panna cotta with strawberries and a touch of the lime syrup.

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