Coconut & Lime Panna Cotta with Mango & Passionfruit served with lime shortbreads

 

If you like coconut you're going to love these individual Coconut panna cottas. I promise you they are so very simple to make.

If you've never been good with powdered gelatine then try using gelatine leaves as I have, you really can't go wrong.  

What a fabulous dinner party dessert they make. You can make them at least 2 days ahead. Just finish with freshly chopped mango, the flesh of  passion fruit and a little lime zest.  We had these after a curry, perfect dessert after all that spicy food.

This recipe will make 4 generous glass fulls.  I'd be tempted to double the recipe as someone is bound to want a second helping

Ingredients

a 400ml (approx 1pt) can of coconut milk

100g/ 6 level tbsp caster (fine) sugar

200ml/½pt single/thin cream

2 limes zested (keep the juice for something else)

2 tbsp Desicated Coconut

a 150g/ 5 tbsp pot of natural yoghurt

4 leaves of gelatine

1 ripe mango, cute into small cubes

The flesh or 2 large or 4 small ripe passionfruits (if in season) otherwise Fresh Pineapple

you will need 4 Martini glasses 

Method.

Put the coconut milk, cream, sugar and  in a saucepan over a low heat and gently bring to the boil, stirring occasionally

While that is heating place the gelatine sheets in a small bowl with cold water to soften up.  Should take around 5 minutes

Take the pan of the heat, now squeeze out the water from the gelatine leaves, discard it and place the the softened leaves into the coconut milk mixture and stir to dissolve it completely add the lime zest 

Leave to cool for around 25 minutes.

Strain through a sieve to remove the lime zest & desicated coconut into a large jug

Gently fold through the yoghurt until it's completely incorporated

Place the glasses on a tray, then pour the mix equally into each glass

Place in the fridge. If you're in a hurry whack them in the freezer for an hour and finish off in the fridge for another hour

These are best left to the next day but will be set within around 4 hours

When ready to serve, place a good dollop of mango in the middle of each glass, add a spoon or so of the passionfruit/pineapple and finish with a sprinkle of the lime zest.   

try serving with these lovely lime shortbreads

if you prefer to measure rather weigh your ingredients here's a handy conversion chart

1 tsp lime zest plus 1 tablespoon of juice (1 lime)

225gms unsalted butter softened plus a little extra for greasing the tray

225gms plain flour plus extra for rolling out. 

115 gms Cornflour   Sift the 2 flours together

55 gms of both icing sugar & caster sugar (110gms in total)

Set the oven to 180c 

Cream the butter & sugars together until light and fluffy

Add the flour lime zest & juice ... get your hands in the bowl and work everything together into a little rectangle. 

Cover with cling film and refrigerate for 10 to 15 minutes. 

Lightly roll out to approx 5mm and cut into circles I used a 7cm plain cutter

Bake on buttered baking sheets for around 10 to 15 miuntes... they should be light gold in colour

Leave on the tray for a few minutes then transfer to a cooling tray.

Serve when completely cooled

# Please keep this blog rolling by leaving a comment...however small