Coconut Milk Panna Cotta Ronit Penso

Coconut Milk Panna Cotta with Honey, Lime and Ginger

Coconut Milk Panna Cotta Ronit PensoPanna cotta (“cooked cream” in Italian) is a popular Italian dessert. The basic form contains very few ingredients: heavy cream, sugar and gelatin. It doesn’t require baking and is easy to make and serve, as it can keep in the fridge until ready to serve. No wonder it became such a popular dessert all over the world.

When made properly, the flavor is fresh and delicate and the texture is light and velvety. A small portion of it goes a long way and with a few fresh garnishes or fruit syrups, it is both beautiful and tasty dessert.

If you’re familiar with this blog, you probably know by now that I’m not much into substitutes. However, sometimes they work so well, it’s worth it to use them. In this case, I was asked to prepare a lactose-free version for the dessert, and the first alternative that came to mind was coconut milk. I’ve decided to make it more fragrant and interesting by using honey as a sweetener instead of sugar, and infuse it with lime and ginger. The result was definitely good enough to share. I’m sure you’ll agree once you’ll make this tasty variation.

Makes: 4
Prep time: 30 minutes
Chilling time: 4 hours

Ingredients:
1 medium lime, washed
2 Tbs chopped fresh ginger
2 Tbs boiling water
1/3 cup honey, preferably orange blossom
¾ cup water
2 packets (0.5 oz, 14 grams) gelatin powder
1 can (13.3oz, 400ml) coconut milk
For serving:
½ lime, sliced thin
¼ cup honey

1. Remove the zest from the lime with a vegetable peeler and chop well. Juice the lime and measure 2 Tbs.
2. Place the chopped zest and ginger in a small bowl and add 2 Tbs boiling water. Mix and let cool. Add the honey and lime juice and mix. Set aside for 15 minutes. Strain through a fine strainer, pressing with a spoon to extract as much flavor as possible.
Coconut Milk Panna Cotta Ronit PensoCoconut Milk Panna Cotta Ronit Penso
Coconut Milk Panna Cotta Ronit PensoCoconut Milk Panna Cotta Ronit Penso
3. Pour ¾ cup water into a bowl and sprinkle the gelatin powder over it. Let sit for 10 minutes. Add the strained honey and mix well.
Coconut Milk Panna Cotta Ronit PensoCoconut Milk Panna Cotta Ronit Penso
4. Pour the coconut milk into a small pot and bring to an almost boil over medium-high heat. Pour it over the gelatin mix, whisking constantly. Pour the mixture back into the pot and bring to an almost boil, whisking constantly. Take off the heat and pour into a measuring jug. Keep in the jug until almost at room temperature, whisking occasionally (this prevents the gelatin from accumulating at the bottom).
Coconut Milk Panna Cotta Ronit PensoCoconut Milk Panna Cotta Ronit Penso
5. Prepare 4 ramekins and divide the mixture between them. Let cool to room temperature, cover with plastic wrap and place in the fridge for 4 hours and up to 2 days.
Coconut Milk Panna Cotta Ronit PensoCoconut Milk Panna Cotta Ronit Penso
6. When ready to serve, place the ramekins in a bowl with warm water for a few seconds, (this step will make it easier to release the Panna Cotta from the ramekin), and turn them upside down over serving plates. Another option is to serve the Panna Cotta in the ramekins.
 Coconut Milk Panna Cotta Ronit PensoCoconut Milk Panna Cotta Ronit Penso
7. To serve: garnish with the sliced lime and drizzle the rest of the honey on top and around.
Coconut Milk Panna Cotta Ronit PensoCoconut Milk Panna Cotta Ronit Penso    Coconut Milk Panna Cotta Ronit PensoCoconut Milk Panna Cotta Ronit Penso
Coconut Milk Panna Cotta Ronit Penso

97 thoughts on “Coconut Milk Panna Cotta with Honey, Lime and Ginger

  1. judilyn says:

    I just tossed out an expired pint jar of coconut butter – a sacrilege. I had put it into a cabinet that I seldom accessed and forgot about it until we were having a new microwave installed in that cabinet on Friday. But reading your recipe makes me think that a sauce using that “butter” would have been totally decadent! A drizzle of soft chocolate would be mandatory, too, if citrus is not the sauce at hand. Or butterscotch! So many possibilities!

    Virtual hugs,

    Judie

    Liked by 1 person

  2. Nancy says:

    Beautiful presentation, Ronit! Great flavors going on here…I would never have thought to use coconut milk in the panna cotta, but it seems to have worked perfectly here. You results are picture perfect! The lime really brightens this dish in looks, and I imagine in flavor as well!

    Liked by 1 person

  3. love in the kitchen says:

    Oh Ronit- this I will make without a doubt. One of my daughters is allergic to dairy and she adores coconut milk. We often use it in curries and soups. This dessert will be perfect for her. The combination of flavours seems lovely too. Thank you so much for posting this.

    Liked by 1 person

  4. Sheryl says:

    I really like the adaptation and presentation of this. It’s an amazingly modern way to prepare and serve a classic. There are a lot of gelatin-based desserts and salads in old cookbooks–but I often struggle to get the presentation right for modern tastes.

    Liked by 1 person

    • Tasty Eats Ronit Penso says:

      Thank you Sheryl, I’m glad you liked the idea. :)
      Old cookbooks, especially Americans, indeed contain lots of recipes with gelatin. Some still sound interesting and worth trying, others – especially the layered savory salads with wired colors – I’m not sure I would try…

      Presentation wise I would suggest to switch from the large ornamental molds to small ramekins.

      Like

      • Sheryl says:

        I think that you are absolutely right about the small ramekins. I’ve definitely learned something about how to present molded foods in a way that works for 2016 foodies from this post. :)

        Liked by 1 person

    • Tasty Eats Ronit Penso says:

      Thank you Greg, I’m glad you liked the idea. I can’t take credit for using coconut milk this way, but I’m glad I’ve added these flavors, as otherwise it can be on the heavy/boring side… :)
      I hope you’ll enjoy the results. I’ll be happy to hear your comments. :)

      Like

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