This recipe for Coconut Panna Cotta is full of delicious flavours, accentuated by the addition of the lime and ginger syrup

1 Tbsp caster sugar
400 ml cream
400 ml 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

How to
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.

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.

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

For the lime and ginger syrup:
Simmer together for 15 minutes, or until it has reduced and thickened slightly. Strain and set aside.


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Recipe provided by Sarah Graham, recipe creator and cookbook author. Visit the Sarah Graham food blog to see more.