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Coconut Panna Cotta with Litchis & Lime

Coconut Panna Cotta with Litchis & Lime

A multipurpose recipe for brunch or after a rich calorie-laden meal. Vary the fruit according to the season.

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You Will Need:

Panna Cotta
  • 1¼ t (7 ml) gelatine powder
  • 2 T (30 ml) water
  • 1 cup (250 ml) coconut milk
  • ½ t (2,5 ml) vanilla essence
  • 3 T (30 ml) sugar
  • pinch of salt
  • 1 cup (250 ml) plain, full cream yoghurt
Litchi Jelly Layer
  • 1 x 565 g canned pitted litchis in light syrup
  • finely grated rind of 1 lime
  • 3 t (15 ml) gelatin
  • 3 T (45 ml) water
Panna Cotta
  • 1¼ t (7 ml) gelatine powder
  • 2 T (30 ml) water
  • 1 cup (250 ml) coconut milk
  • ½ t (2,5 ml) vanilla essence
  • 3 T (30 ml) sugar
  • pinch of salt
  • 1 cup (250 ml) plain, full cream yoghurt
Litchi Jelly Layer
  • 1 x 565 g canned pitted litchis in light syrup
  • finely grated rind of 1 lime
  • 3 t (15 ml) gelatin
  • 3 T (45 ml) water

Ina’s Tip

Use fresh litchis, peeled when in season and pitted, and top the yoghurt layer. Buy a small box (250 ml) of litchi juice and set with gelatine for top layer.

Method:

Panna Cotta

Sprinkle the gelatine over the water and leave to sponge.

Bring the coconut milk, vanilla, sugar, and salt just to the boil.

Remove from the heat, add the sponged gelatine, and stir to dissolve.

Allow to cool a little.

Add the yoghurt, stir well, and distribute between 4 - 6 small glasses.

Refrigerate until set (2 hours).

 

Litchi Jelly Layer

To make the jelly layer, sprinkle the gelatine over the water and leave to sponge.

Strain the litchis from the tin and reserve the liquid.

Bring the strained liquid, lime juice, and zest to a light simmer.

Remove from the heat, add the sponged gelatine, and stir to dissolve.

Cool to room temperature.

Chop the litchis and divide between the panna cottas.

Pour the cooled syrup over the litchis and allow to set in the fridge for at least 1 hour or overnight before serving.

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Coconut Panna Cotta with Litchis & Lime

A multipurpose recipe for brunch or after a rich calorie-laden meal. Vary the fruit according to the season.

Coconut Panna Cotta with Litchis & Lime
  • Serves: 4 - 6
  • Recipe Category: Dessert cold

You Will Need:

Panna Cotta
  • 1¼ t (7 ml) gelatine powder
  • 2 T (30 ml) water
  • 1 cup (250 ml) coconut milk
  • ½ t (2,5 ml) vanilla essence
  • 3 T (30 ml) sugar
  • pinch of salt
  • 1 cup (250 ml) plain, full cream yoghurt
Litchi Jelly Layer
  • 1 x 565 g canned pitted litchis in light syrup
  • finely grated rind of 1 lime
  • 3 t (15 ml) gelatin
  • 3 T (45 ml) water
Ina’s Tip

Use fresh litchis, peeled when in season and pitted, and top the yoghurt layer. Buy a small box (250 ml) of litchi juice and set with gelatine for top layer.

Method:

Panna Cotta

Sprinkle the gelatine over the water and leave to sponge.

Bring the coconut milk, vanilla, sugar, and salt just to the boil.

Remove from the heat, add the sponged gelatine, and stir to dissolve.

Allow to cool a little.

Add the yoghurt, stir well, and distribute between 4 - 6 small glasses.

Refrigerate until set (2 hours).

 

Litchi Jelly Layer

To make the jelly layer, sprinkle the gelatine over the water and leave to sponge.

Strain the litchis from the tin and reserve the liquid.

Bring the strained liquid, lime juice, and zest to a light simmer.

Remove from the heat, add the sponged gelatine, and stir to dissolve.

Cool to room temperature.

Chop the litchis and divide between the panna cottas.

Pour the cooled syrup over the litchis and allow to set in the fridge for at least 1 hour or overnight before serving.

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