This no-bake treat tastes like a tropical vacation in every bite. It’s refreshingly cool, creamy, and comes together in minutes — no oven, no fuss. Perfect for summer days when it’s too hot to bake.
Check out the recipe to see how easy it is to make this chilled dessert dream.
Coconut Lime Panna Cotta
Makes 3 ramekins
Panna Cotta
1/2 tablespoon unflavored gelatin
1 tablespoon lime juice
3 tablespoons granulated sugar
1 cup coconut milk, stirred well
1/2 cup cream
zest of 1/2 a lime
Lime Syrup
3 1/2 tablespoons fresh lime juice.
1/2 tablespoon water
3.5-4 tablespoons granulated sugar
Garnish
coconut chips
lime zest
lime slices
Berries
Sprinkle the gelatin over the lime juice and whisk together to soften it. Let it sit for 5 minutes.
In a small saucepan, combine sugar, coconut milk, cream, and zest over medium heat until the mixture is simmering and the sugar is dissolved. Add softened gelatin and stir in until dissolved. Remove from the heat and divide the mixture into 3 individual ramekins. Cool for about 4.5 hours in the fridge. They can be cooled overnight or for a day or tw,o but be sure to cover the desserts with plastic wrap to keep them fresh.
Make the syrup by combining lime juice and sugar in a small bowl. Bring to a boil and cook for about 5 minutes or until a nice syrup consistency is achieved. Strain the syrup and let it cool
You can garnish in the ramekin for the easiest way to eat it or unmold it. Run a spatula around the edge of the panna cotta and set the ramekin in hot water for a few seconds to loosen it. Place a plate or bowl over a ramekin and turn it upside down. Spoon lime syrup over the top and garnish with coconut flakes, lime zest, and a slice of lime. Fresh blueberries are a great and beautiful addition too.
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