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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
Coconut Panna Cotta
- 1 (14 oz) can Thai coconut milk
- 6 tablespoons Sugar
- 1.5 teaspoons gelatin
- 1/2 cup water, divided
- 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.
- 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.
- 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.
- 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.
- 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
- Combine all the ingredients except oil in a saucepan. Whisk to combine.
- 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.
- 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.
- This recipe was entered in the contest for Your Best Pudding