Key lime panna cotta

Key lime panna cotta

Key lime & coconut panna cotta recipe

So there we were in the Florida Keys, lapping up the sun-kissed lifestyle, getting our fair share of cocktails, sunsets and balmy breezes. We were also in thick of key lime pie territory, with many delicious specimens to be sampled just about everywhere we turned.

My nod to this seemingly national dessert doesn’t come in the form of another key lime pie recipe to add to the millions already out there. Instead, I’ve used key lime juice – given to me by a friend that picked up a bottle when she was in the States – and made a key lime panna cotta.

Key lime & coconut panna cotta recipe

Lime panna cotta isn’t a new thing, but just about every one I’ve seen only uses the zest of a lime, and not its juice. So I’ve taken my usual panna cotta formula, introduced coconut cream and coconut milk, tossed in the lime juice and came up with this.

Much like this one I made with native Australian plums.

Key lime & coconut panna cotta recipe

There’s enough sugar in there to balance out the tartness, and interestingly (but unsurprisingly), the mixture splits and two layers develop as it cools and sets in the fridge.

It’s lusciously creamy, has a very distinct lime, coconut and vanilla flavour, and it’s actually quite refreshing to eat.

Key lime & coconut panna cotta recipe

Now, here’s what I’ve done a little differently to the norm.

I’m suggesting to try it at breakfast. Simply invert the panna cotta onto a plate and serve it up with some nutty granola, fresh fruit and berries. Use any granola you love, but if you want to try one that I make at home – give my quinoa granola with macadamia, cranberry & manuka honey a go. It’s full of goodness, is gluten free and tastes pretty marvellous, if you ask me!

Key lime panna cotta with granola and berries?

It works, believe us.

*Please note, hydrangea flowers are not edible and I have only used them as a garnish. 

Key lime & coconut panna cotta recipe

 

Print Recipe
Key lime panna cotta
We've all heard of the pie, but how about key lime panna cotta? My two layered creation is even delicious for breakfast, served with crunchy granola.
Key lime & coconut breakfast panna cotta recipe
Course Dessert
Cuisine American
Servings
servings
Ingredients
Course Dessert
Cuisine American
Servings
servings
Ingredients
Key lime & coconut breakfast panna cotta recipe
Instructions
  1. Spray or rub 6 ramekins with oil. Set aside.
  2. Put the coconut cream and caster sugar into a small saucepan. Cut the vanilla bean in half, lengthways, and scrape out the seeds. Put the seeds and scraped pod into the same saucepan and turn the heat onto low.
  3. Stir occasionally as the cream heats and the sugar dissolves. Just before it simmers whisk in the gelatine and continue whisking gently for 2 minutes.
  4. Add the coconut milk and lime juice and stir for 5 minutes. Pour the mixture though a sieve and then evenly pour the sieved mixture into the prepared ramekins. Put the ramekins onto a small tray and refrigerate overnight, to set.
  5. To serve, invert the panna cotta onto a plate and scatter it with granola and fresh berries.
Recipe Notes

Don’t throw out the vanilla pod. Simply dry it and put it into some sugar to make vanilla sugar.

*Please note, hydrangea flowers are not edible and I have only used them as a garnish. 

Get my Quinoa granola recipe here.

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