Coconut Panna Cotta with Blackberry Lime Coulis

Since I had loads of vegetarian setting agents left over from my jelly experiments, I decided to have a go at some other recipes to use them up.  On the back of the VegeSet packet is a recipe for vanilla panna cotta, so I decided that would be a good place to start.  You can find the recipe on the VegeSet website.

This makes a lovely creamy panna cotta with a delicate flavour and a fantastically wibbly texture. 

Filled with confidence at the success of this recipe I decided to have a go at something different.  Inspired by Whisk Kid’s post for a beautiful Blackberry, Coconut, Lime and Macademia Cake I went for a coconut flavoured panna cotta and made a blackberry and lime sauce to go with it.

Coconut Panna Cotta with Blackberry Lime Coulis (Serves 4)

400ml coconut milk
400ml double cream
1 heaped teaspoon of VegeSet
50g caster sugar
2 limes (juice and zest)
75g granulated sugar
75 ml water
150g blackberries

  1. Mix 400ml cococut milk and 400ml double cream in a saucepan with 50g caster sugar. 
  2. Sprinkle over 1 heaped tsp Vegeset and whisk together.  Turn the heat on and heat the mixture until it is almost boiling, whisking all the time.
  3. Transfer into ramekins or moulds and put into the fridge to set.
  4. To make the Blackberry Lime Coulis, put the zest and juice of 2 limes into a pan with 75g granulated sugar and 75ml water.  Heat gently until the sugar has completely dissolved.
  5. Bring the mixture to the boil, then lower the heat.  Reserve the best blackberries to decorate the plates and tip the remaining blackberries into the syrup.  Allow to simmer for 5 minutes, stirring occasionally.  Allow to cool slightly.
  6. Serve the panna cotta with a handful of blackberries and some of the coulis.

The coconut flavour is very subtle and the unusual blackberry and lime combination work really well together.

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