Creamy Coconut Lime Panna Cotta Cups
A quick and easy tropical dessert featuring creamy coconut milk and lime panna cotta topped with fresh passion fruit pulp for a bright, refreshing finish.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 4 hours 22 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: Tropical
Ingredients
Scale
- 1 cup (240 ml) full-fat coconut milk
- 1/2 cup (120 ml) heavy cream or coconut cream for dairy-free option
- 1/3 cup (65 grams) granulated sugar
- 2 teaspoons (about 6 grams) unflavored gelatin powder
- 1/4 cup (60 ml) cold water
- 2 teaspoons finely grated lime zest
- 1/4 cup (60 ml) fresh lime juice
- 1 teaspoon vanilla extract
- Passion fruit pulp (fresh or frozen) for topping
- Optional: mint leaves for garnish
Instructions
- Bloom the gelatin: Sprinkle 2 teaspoons of unflavored gelatin powder over 1/4 cup (60 ml) cold water. Let it sit for 5 minutes until it swells and becomes jelly-like.
- Heat the coconut mixture: In a small saucepan, combine 1 cup full-fat coconut milk, 1/2 cup heavy cream, and 1/3 cup granulated sugar. Warm over medium-low heat, stirring occasionally until sugar dissolves and mixture is hot but not boiling (about 5-7 minutes).
- Add lime and vanilla: Remove from heat. Stir in 2 teaspoons finely grated lime zest, 1/4 cup fresh lime juice, and 1 teaspoon vanilla extract. Whisk well.
- Incorporate the gelatin: Add the bloomed gelatin to the warm coconut mixture. Whisk thoroughly until gelatin is completely dissolved and mixture is smooth.
- Pour into cups: Divide the mixture evenly into 6 small ramekins or dessert cups. Allow to cool at room temperature for 15 minutes.
- Chill: Transfer the cups to the refrigerator. Chill for at least 4 hours, preferably overnight, until set but still creamy to the touch.
- Prepare passion fruit topping: Just before serving, scoop fresh passion fruit pulp over each panna cotta cup.
- Garnish and serve: Optionally, add a small mint leaf on top for color and a hint of herbal freshness.
Notes
Use gentle heat to avoid curdling the coconut milk and cream. Always bloom gelatin in cold water before adding to warm liquid to prevent lumps. For a firmer set, add an extra half teaspoon of gelatin. For dairy-free, substitute heavy cream with coconut cream and gelatin with agar-agar powder.
Nutrition
- Serving Size: About 125 ml (4.2 fl
- Calories: 220
- Fat: 18
- Carbohydrates: 10
- Protein: 2
Keywords: coconut panna cotta, lime dessert, passion fruit topping, tropical dessert, easy panna cotta, creamy coconut dessert