Coconut Purée Panna Cotta

Use Purée Coconut, Frozen, Boiron (1kg) to make this recipe. Coconut purée gives panna cotta a fuller coconut flavour than milk alone. Combine it with cream for a soft set, then add lime only after cooling slightly so the citrus stays fresh.

At a glance

• Yield: 6
• Preparation: 15 minutes
• Cooking: 8 minutes
• Chilling or freezing: 5 hours

Purée Coconut, Frozen — Boiron (1kg)

£20.21

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Ingredients

• 350g coconut purée, thawed
• 250ml double cream
• 60g caster sugar
• 4 gelatine leaves, about 8g
• 1 tsp vanilla extract
• 1 tbsp lime juice
• 1 pinch fine sea salt

Method

1. Soak the gelatine in cold water for five minutes.
2. Warm the cream, sugar, vanilla and salt until steaming. Remove from the heat and dissolve the squeezed gelatine.
3. Whisk in the coconut purée. Cool for five minutes, then stir in the lime juice.
4. Divide between six glasses and chill for at least five hours.

Why this recipe works

Coconut purée adds fat and solids, so the dessert tastes richer without relying entirely on cream. Lime provides the acidity that keeps the finish clean.

Practical tips and variations

• Stir the thawed purée thoroughly before measuring.
• For a dairy-free version, use a plant-based cream and a suitable vegetarian setting agent according to its instructions.
• Serve in glasses because this formula is intentionally soft.

Serving and storage

Cover and refrigerate for up to two days. Freezing may cause separation.

Frequently asked questions

Can I use agar instead of gelatine?

Yes, but agar must boil to activate and produces a firmer set. Follow its packet ratio for the total liquid.

Why did the coconut layer separate?

The purée may not have been stirred evenly, or the mixture may have chilled before being fully combined.

Can I add rum?

Yes. Add one tablespoon after cooling slightly, and reduce lime juice if needed.