coconut lemon panna cotta


I went to some friends for dinner and an hour before I had to leave I asked if I could bring anything. She suggested dessert. This took a grand total of 10 minutes to make and then popped into the freezer for 2.5 hours (so I transported it mid-freeze!) but it’s best set for 4 hours in the fridge to prevent any icicles forming.



  • 1 tin coconut cream
  • 1.5 t gelatine
  • 2T lemon juice
  • 2T vanilla essence
  • 75ml honey


  • Pour half the coconut cream into a bowl and sprinkle the gelatine on top and leave to “bloom” for about 10 minutes
  • Pour the other half of the coconut cream into a pot and bring to a boil
  • Add the lemon juice and honey – mixing until all the honey has dissolved and remove from heat
  • Add the gelatine/cream to the pot and stir well
  • Divide into 3 small dishes and put into the freezer for 2.5 hours


2 thoughts on “coconut lemon panna cotta

  1. leona says:

    Hmmm.. this sounds very yummie. I want to try this recipe over the weekend. Do you use coconut milk or cream? Your ingredients list cream but the instructions say milk.


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