Coconut and lime panacotta is a refreshing, zesty summer dessert that is easily adapted to make variations on this flavour. One of my most popular desserts uses this as a base (but I’ll share that with you another time).
Light, smooth panacotta is given a twist a lime to make it deliciously zesty which plays off nicely against the coconut. When making desserts you, ideally, want at least 2 different textures, which in this dessert is the creamy panacotta against the crispy, biscuit crumb base. Easy to make, this can be made ahead of time and then pulled out of the fridge at the last minute, making it perfect for dinner parties.
Coconut and Lime Panacotta
1 1/2c coconut cream
1 1/2c milk
1 vanilla bean
1/2c castor sugar
2 1/2 tsp gelatin powder
2 tbs boiling water
1 1/2 limes
12 plain sweet biscuits
2 tablespoons of butter, melted
Pour milk and sugar into a saucepan, heat until warm and then add cream. Stir and continue to heat until boiling and the sugar has dissolved. Meanwhile, mix boiling water and gelatine. Once the milk mix is boiling and sugar has dissolved, remove from heat, whisk in gelatine. Add juice from 1 lime, mix again and then pour into moulds. I used plastic cups as moulds for these ones. Refrigerate for 3-4 hours or until set.
While the panacottas are setting, crush biscuits until they are just rough crumbs. Stir through melted butter. Sprinkle the biscuit crumb onto plate in a small mound. Place the panacotta on top. If you are having trouble removing them from the moulds, try dipping the mould into hot water for 10 seconds and then tap upside down on the bench. Transfer to plate. Garnish with zest from first lime and wedges of remaining half. Enjoy!