About this recipe:This recipe is great as it's refreshing also it can be made two days ahead so nice for dinner parties. It's easy to make this dairy free, but you can also use regular milk if allergies aren't an issue.
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Method 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.
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