Spring

Coconut Panna Cotta with Lime Curd

by:
February 20, 2011
4
4 Ratings
Coconut Panna Cotta with Lime Curd
  • Serves 4-6
Author Notes

I love the tropical flavor of coconut, and lime seemed like the obvious paring. This curd is unique in that it has no butter so the tangy lime flavor can truly shine. The panna cotta gets all of its creaminess from the coconut milk, which makes it a delicious dairy-free indulgence. —Couldn't Be Parve

What You'll Need
Ingredients
  • Coconut Panna Cotta
  • 1 (14 oz) can Thai coconut milk
  • 6 tablespoons Sugar
  • 1.5 teaspoons gelatin
  • 1/2 cup water, divided
  • Lime Curd
  • 2 tablespoons lime zest
  • 1/2 cup lime juice
  • 2 eggs
  • 2 egg yolks
  • 7 ounces sugar (a scant cup)
  • 2 teaspoons corn starch
  • 1 tablespoon vegetable oil
Directions
  1. Coconut Panna Cotta
  2. In a small bowl combine 1/4 cup of water and gelatin. Stir to combine well. Set aside for 5 - 10 minutes until the gelatin has softened and absorbed the water.
  3. Pour the coconut milk into a medium pan and add the sugar and remaining 1/4 cup of water. Heat on the medium-low heat, stirring frequently until it comes to a simmer.
  4. Remove the coconut mixture from the heat. Pour a quarter cup of the hot coconut mixture into the gelatin and stir quickly, making sure there are no lumps. Add this back to the rest of the coconut milk and stir to combine.
  5. Pour into individual serving dishes making sure to leave at least ½ inch at the top for the lime curd. Chill for 2 hours or until softly set.
  1. Lime Curd
  2. Combine all the ingredients except oil in a saucepan. Whisk to combine.
  3. Cook, stirring constantly over medium-heat, until the curd thickens enough to coat the back of a spoon. Strain the mixture and stir in the oil.
  4. Pour over the chilled panna cotta and refrigerate until set. There should be approximately a 1/2 inch layer of curd on the panna cotta, but depending on the shape of the panna cotta dishes there may extra. Refrigerate the extra for up to two weeks.
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12 Reviews

Christen
Christen May 28, 2023
I would recommend using non-canned Coconut Milk (such as Silk or Califa Farms, if in the US) so that there is no separation of liquid and solid coconut cream that occurs when using canned Coconut Milk. Do the rest of the recipe as written = delicious and perfect textures!
 
jawarren
jawarren December 8, 2020
I have made this recipe twice - it has great potencial but needs work. I first used Coconut milk and it separated so much - tastes good - looks off and the coconut oil is not tasty. I next made it with coconut cream but it is too strong of a taste - and still coconut oil separates. Please troubleshot or add in more help with directions if there is a reason for the separation.
 
Kimbra
Kimbra November 23, 2013
I tested this recipe last week with mixed results - using coconut cream and coconut cream. The one with cream worked very well, creamy with a slight separation siting on the bottom of the glass. The milk one did not set near as well and certainly not enough to place the curd on top. It is also a lot more watery and less flavour.The curd is too strong, nice but very strong in flavour. I placed a aero plane lemon jelly on top, which looked great and set perfectly with a little curd in the middle followed by a petit edible flower - looked fabulous, continued to make 80 for a wedding buffet - using coconut cream, delicious and the dairy free bride loved it!
 
olinsloan
olinsloan June 12, 2011
Is there a Kosher substitute for the gelatin?
 
Sagegreen
Sagegreen June 12, 2011
Back in high school we made gelatin from seaweed we foraged right from the beach in Narragansett. Commercially, you can find agar agar which is seaweed derived, but you may want to ask this question on Foodpickle to get more advice on working with that, as well as getting other answers.
 
hardlikearmour
hardlikearmour June 12, 2011
I made a lemongrass panna cotta with agar agar (recipe on this site.) It worked really well.
 
Couldn't B.
Couldn't B. June 12, 2011
I use a kosher gelatin called Kolatin. It is an animal based gelatin that is certified kosher (and parve) by the OU. Agar-Agar also works well for panna cotta, but it needs to handled differently to make it set correctly. I would recommend using the instructions for the lemongrass panna cotta but substituting coconut milk for the milk and cream and skipping the lemongrass step. That recipe is about twice as big as this one so you might want to make extra lime curd to compensate.
 
Aliwaks
Aliwaks February 22, 2011
these are absolutely lovely
 
Jennifer A.
Jennifer A. February 21, 2011
These look amazing! I cannot wait to try.
 
kmartinelli
kmartinelli February 21, 2011
These look elegant and I can't believe how short the ingredient list is. And it's dairy free! Incredible, thanks for sharing.
 
hardlikearmour
hardlikearmour February 20, 2011
Love this! I've never made curd w/o butter, and I'm intrigued. So glad you got this recipe up.
 
Sagegreen
Sagegreen February 20, 2011
Beautiful presentation! Great pairing.