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Coconut Panna Cotta with Lime Curd


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Coconut Panna Cotta with Lime Curd


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Coconut Panna Cotta with Lime Curd


  • Ready Time : 0 min




  • 2 cups dried unsweetened coconut
  • 2 cups boiling water
  • 6 tablespoons sugar
  • 2 teaspoons potato starch
  • 1 1/2 teaspoons kolatin kosher gelatin
  • 1/4 cup water
  • 1/2 teaspoon vanilla extract

For the lime curd

  • 2 tablespoons finely grated lime zest
  • 1/2 cup lime juice
  • 2 yolks and 2 whole eggs
  • 2 teaspoons potato starch
  • scant cup (7 oz) sugar
  • 1 tablespoon neutral vegetable oil


Place the coconut in the blender and pour the boiling water over it. Cover and let stand for 5 minutes. Turn blender on to high speed and blend for 2 full minutes. Stop the blender, scrape down the sides and scrape the coconut out of the lid. Blend again for another minute.

Place a strainer over a medium bowl and line it with cheesecloth. Scrape the coconut mixture into the cheesecloth and press down hard with a spatula or spoon to extract the liquid. Gather the cheesecloth into a bundle and squeeze as hard as possible to get out all of the liquid. (If the coconut is too hot to handle at this point let it sit a few minutes before squeezing it). Measure the coconut milk in the bowl and add enough water to make 2 cups. The absolute most it should need is a ¼ cup, if there is less than 1 ¾ cups of coconut milk squeeze the coconut more to extract the remaining water.

In a small bowl combine a quarter cup of water and gelatin. Stir to combine well. Set aside for 5 – 10 minutes until the gelatin has softened and absorbed the water.

Pour the coconut milk into a medium pan and add the sugar and potato starch. Heat on the medium-low heat, stirring frequently until it comes to a boil. Boil for one minute while stirring constantly.

Remove the coconut mixture from the heat. Pour a quarter cup of the hot coconut mixture into the gelatin and stir quickly, making sure there are no lumps. Add this back to the rest of the coconut milk and stir to combine. Stir in the vanilla.

Pour into individual serving dishes making sure to leave at least ½ inch at the top for the lime curd.

Chill for 2 hours or until softly set.

For the lime curd:

Combine all the ingredients except oil in a saucepan. Whisk to combine. Cook, stirring constantly over medium-heat, until the curd thickens enough to coat the back of a spoon. Strain the mixture and stir in the oil.

Pour the curd over the set panna cottas and return them to the refrigerator to chill for 1-2 hours or until set.


About Shoshana Ohriner


Shoshana is the creator and author of two popular blogs�Couldn't Be Parve, specializing in naturally delicious dairy-free desserts, and Paleo Kosher Kitchen, focusing on healthy Paleo recipes. Her recipes have been published in a variety of newspapers, magazines, cookbooks and websites. She lives in California with her husband and three little boys.




7 Responses to Coconut Panna Cotta with Lime Curd

  1. avatar says: Susan R

    Cornstarch in the lime curd? Will substituting potato starch work, and if not, what else can be substituted for the cornstarch? Thanks!

  2. I do not have a kosher for passover blender…can I use a food processor instead?

  3. 2 yolks and 2 whole eggs
    2 teaspoons cornstarch

    Corn starch in a Passover recipe?

  4. The recipe was supposed to be with potato starch, sorry for the error, it is fixed.

  5. As Tamar said, the recipe was supposed to have potato starch not cornstarch, sorry about that.

    Samantha, a food processor should work ok as long as it is small enough to really blend the two cups of coconut well. In a large food processor they may not get finely chopped enough to release the flavor into the liquid. Let the food processor run for a few minutes to make sure it is as blended as possible. If the food processor is too large just double the coconut milk part of the recipe and save the extra coconut milk for another recipe (if you want suggestions let me know.)

  6. avatar says: fbogus

    The price of limes has recently skyrocketed, from 10 cents a piece they are now at 80 cents each. Any thoughts on substituting mango curd for the lime curd?

  7. avatar says: karin2240

    Is there anything wrong with using ready made coconut mik or cream from a can ?

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