Kiwi and Coconut Panna Cotta with Lime Syrup
A zesty twist to a creamy classic, this Panna Cotta sees smooth coconut cream infused with fresh kiwi fruit and served with a lime syrup for a perfect balance of sweetness and zing.
How long will it take?
20 minutes plus setting time
What’s the serving size?
Serves 4
What do I need?
For the panna cotta
- 2 tsp powdered gelatine
- 2 tbsp cold water
- 1½ cups coconut cream
- 1 cup full cream milk (or more coconut cream for dairy-free)
- ⅓ cup caster sugar
- 2 ripe kiwis, peeled and finely diced
For the lime syrup
- ¼ cup lime juice
- 2 tbsp sugar
- 1 tsp finely grated lime zest
To serve (optional)
- Sliced kiwi fruit
- Lime slices
- Mint leaves
How do I make it?
- In a small bowl, sprinkle gelatine over cold water and let sit for 5 minutes.
- In a saucepan, combine coconut cream, milk, and sugar. Heat over medium heat until just simmering (don’t boil). Remove from heat.
- Stir gelatine mixture into the hot mixture until fully dissolved. Let cool slightly, then stir in diced kiwi.
- Pour into 4 small serving glasses or moulds. Refrigerate for at least 4 hours or until set.
- Make the syrup by combining lime juice, sugar, and zest in a small saucepan. Bring to a simmer and stir until sugar dissolves. Cool completely.
- Drizzle chilled panna cotta with lime syrup and garnish with kiwi slices, lime slices, and mint if desired.
