This key lime panna cotta is made with coconut milk rather than heavy cream, so it’s dairy-free. The tart lime with sweet coconut is divine.
3-1/2 cups full-fat coconut milk (two 13.5 oz cans)
1/3 cup raw, local honey (use 1/2 cup if you prefer a sweeter dessert)
1-1/2 teaspoons vanilla bean powder
Zest from 4 key limes
2 tablespoons gelatin
2 tablespoons cold water
2 tablespoons hot water
Click on ingredients to see what brands I use.
Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand about 1 minute to soften. Whisk in the hot water and then let stand 10 minutes.
In a large saucepan bring coconut milk, honey and lime zest just to a boil over moderately high heat, stirring constantly to avoid scorching. Remove pan from heat, whisk in the vanilla bean powder, then pour the very warm panna cotta mixture over the gelatin and whisk until the gelatin is completely dissolved.
Divide the panna cotta mixture into eight ramekins. Alternatively, pour the panna cotta mixture into wine goblets or other pretty dessert dishes, so you can serve them without unmolding. Chill panna cotta until firm, at least four hours or overnight.
To unmold, dip ramekins one at a time into a bowl of hot water for three seconds (don’t let the mold get too hot). Run a thin knife around the edge of each ramekin and invert onto center of a small dessert plate.
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