Coconut and lime pannacotta
- 3 sheets fine-leaf gelatine
- 400ml tin coconut milk
- 150ml almond or soya milk (regular is fine, too)
- 3 tablespoons caster sugar
- finely grated zest of 2 limes
- 400g pineapple chunks
- 1 tablespoon demerara sugar
Prep:20min › Cook:2hr › Ready in:2hr20min
- Soak gelatine in cold water for 5 minutes or until soft. Put the coconut milk and sugar in a pan and heat until bubbling. Stir in the lime zest and remove from the heat.
- Lift the gelatine from the water and stir into the milk until dissolved. Pour into four 150ml moulds or ramekins, or even small cups. Leave to cool, then put on a plate in the fridge. Chill for at least 2 hours or until set.
- Chop pineapple into small pieces. Turn the pannacottas out on to plates and scatter the pineapple around if you wish they look quite plain if you don't. Then sprinkle with a little demerara sugar.
Something else. I combined the coconut milk and regular milk, along with the lime zest and a squeeze of lime juice, in a big measuring jug. I then poured just over 3/4 of the mixture into a pan over medium heat, along with the 3 Tbsp sugar. I added the gelatin (I used 7g powdered gelatin) to the remaining cold mixture in the measuring jug, and let it sit whilst I stirred the mixture in the pan till just boiling. I then combined the mixtures, added 2 tablespoons Grand Marnier, stirred well, then poured into little cups. Delicious and so simple! Next time I will add a touch more liquid (50ml) and I will add just 1 Tbsp more sugar. - 17 Feb 2009
This is a lovely recipe - I made a few tweaks, see above, and think next time I'll add just a touch more sugar. Many thanks for such a nice and easy recipe - 17 Feb 2009
The recipe ingredients mentions 150ml milk and 1 tbls of demerara sugar but doesn't say in the method what it's for!!!!!! - 15 Nov 2013