Get ready to fall head over heels for Coconut Lime Panna Cotta with Roasted Berries—a dreamy, ultra-creamy, and beautifully tangy dessert that’s as dazzling on the table as it is easy to make. The lush flavors of coconut and lime are paired with a tumble of intensely flavored roasted berries, making every silky spoonful absolute heaven. If you love desserts that impress with minimal effort, this one will quickly become a go-to favorite!
Why You’ll Love This Recipe
- Vibrant, Fresh Flavors: Coconut and lime bring zingy, tropical energy, while roasted berries add a jammy, sweet-tart finish.
- Effortlessly Impressive: This panna cotta is incredibly easy to prepare, but looks—and tastes—like something from a fancy patisserie.
- Naturally Dairy-Free: Using coconut milk means anyone avoiding dairy can indulge without compromise.
- Make-Ahead Friendly: It sets up perfectly in the fridge, so you can entertain stress-free and enjoy dessert whenever the craving strikes.
Ingredients You’ll Need
The beauty of Coconut Lime Panna Cotta with Roasted Berries is that it leans on just a handful of simple ingredients—each one working together to create that signature creamy, tropical flavor and luscious texture. Here’s why every component matters:
- Whole fat coconut milk: Full-fat coconut milk is the key to decadently creamy panna cotta—don’t substitute with coconut beverage!
- Light (low-fat) coconut milk: Adds balance, so the dessert isn’t too rich, but keeps it perfectly smooth.
- Natural cane sugar: Gentle sweetness that enhances both the coconut and the zingy lime.
- Lime zest: Infuses citrus notes that brighten the whole dessert, making every bite pop.
- Agar powder: A plant-based gelling agent that sets the panna cotta—no gelatin, so it’s totally vegan-friendly.
- Pinch salt: Just a hint brings out the coconut’s natural sweetness even more.
- Neutral vegetable oil or cooking spray: Helps your panna cotta unmold with ease for that picture-perfect wobble.
- Roasted Berries (for serving): Juicy, caramelized berries add a burst of color and a tart-sweet finish that complements the coconut-lime base.
Variations
Part of the charm of this luscious Coconut Lime Panna Cotta with Roasted Berries is how endlessly it can be customized. Don’t be afraid to get creative and tweak the recipe to suit your mood, pantry, or dietary preferences!
- Vanilla Bean Panna Cotta: Swap out the lime zest for the seeds of half a vanilla bean for a subtler, fragrant twist.
- Swap the Fruit: Try roasted stone fruit like peaches, plums, or figs instead of berries for a fun seasonal spin.
- Citrus Zest Medley: Use a mix of lemon and orange zest along with lime for even more citrusy brightness.
- Maple-Sweetened: Substitute maple syrup for cane sugar for a cozy, earthy undertone that pairs beautifully with coconut.
How to Make Coconut Lime Panna Cotta with Roasted Berries
Step 1: Prep Your Ramekins
Start by giving your ramekins a light coating of neutral vegetable oil or a spritz of cooking spray. This little step makes a huge difference when it’s time to unmold, ensuring your Coconut Lime Panna Cotta with Roasted Berries releases in one beautiful, jiggly piece. If you don’t have ramekins, feel free to use small cups or bowls—you can serve it right in them if you like!
Step 2: Whisk the Coconut-Lime Mixture
In a small saucepan, combine both cans of coconut milk (whole and light), the cane sugar, lime zest, agar powder, and a pinch of salt. Whisk everything together until smooth and combined, making sure there are no stubborn clumps—this ensures your panna cotta will be silky from top to bottom.
Step 3: Simmer and Thicken
Set the saucepan over medium heat and, stirring occasionally with a rubber spatula, bring the mixture to a gentle simmer. Continue simmering for about 4-5 minutes, until it’s just thick enough to coat your spatula (if you swipe it with your finger, it should leave a clean line). This step is key to activating the agar and achieving that perfect panna cotta set!
Step 4: Pour and Chill
Pour the luscious coconut lime mixture into a large measuring cup or something with a spout—it makes filling the ramekins child’s play. Divide evenly between your prepared cups or ramekins, then pop them in the fridge uncovered. Leave them to set for about an hour, or until completely firm to the touch. (You can absolutely make these up to two days ahead!)
Step 5: Unmold and Top with Roasted Berries
To serve, gently run a sharp knife around the edge of each panna cotta, then invert onto a plate. Give it a confident shake, and it should slide right out. Spoon a generous helping of roasted berries (with all those beautiful juices!) over each serving. If unmolding feels fussy, you can always serve Coconut Lime Panna Cotta with Roasted Berries straight from the ramekin—equally delicious, a little more casual.
Pro Tips for Making Coconut Lime Panna Cotta with Roasted Berries
- Activate the Agar: Simmering the coconut mixture long enough is crucial—don’t rush it if you want your panna cotta to set with the ideal, tender wobble.
- Spray and Go: Always use a neutral oil or cooking spray for the ramekins (not coconut oil, since it hardens and can make unmolding tricky).
- Strain for Silky-Smoothness: If you like your panna cotta texture extra velvety, strain the coconut mixture before pouring it into ramekins to remove tiny bits of zest or agar clumps.
- Master the Unmold: Give your panna cotta a gentle shake after running the knife around—if it doesn’t release, set the ramekin in warm water for 10 seconds and try again.
How to Serve Coconut Lime Panna Cotta with Roasted Berries
Garnishes
Don’t be shy with your toppings—the contrast of cold, creamy Coconut Lime Panna Cotta with Roasted Berries and vibrant, juicy berries is only enhanced with extra lime zest, a handful of toasted coconut flakes, or even a scatter of microgreens for a sophisticated edge. Let your style shine!
Side Dishes
This panna cotta is the perfect finish to a tropical-inspired meal—think grilled fish, a zesty Thai salad, or even a spicy curry. For lighter occasions, serve it alongside crisp almond shortbread or a simple coconut macaroon for a subtle contrast in textures.
Creative Ways to Present
For a showstopper, unmold Coconut Lime Panna Cotta with Roasted Berries onto a platter and pile high with berry compote and edible flowers. Or, embrace the rustic charm of individual ramekins, layered directly with fruit. You could even serve in clear glasses for a gorgeous peek at those jewel-toned berries swirling through creamy coconut layers.
Make Ahead and Storage
Storing Leftovers
Leftover Coconut Lime Panna Cotta with Roasted Berries stores wonderfully for up to 2 days in the fridge. Be sure to cover each cup tightly with plastic wrap or a lid to keep everything fresh, creamy, and ready for spontaneous dessert cravings!
Freezing
I don’t recommend freezing panna cotta, as the creamy texture can become grainy or separated when thawed. This dessert is best enjoyed fresh from the fridge, where all of its smooth, luscious qualities truly shine.
Reheating
No reheating is necessary! Serve Coconut Lime Panna Cotta with Roasted Berries straight from the fridge for the ultimate in cool, refreshing decadence.
FAQs
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Can I use gelatin instead of agar powder for this recipe?
Absolutely! If you don’t need this dessert to be vegan, you can use powdered gelatin instead—just bloom it according to the packet’s instructions before adding it to the warm coconut mixture. Adjustments to quantities may be needed, so check your gelatin package for setting guidelines.
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Can I serve Coconut Lime Panna Cotta with Roasted Berries directly in the cups?
Definitely. If you love a more relaxed presentation (or simply want to skip the unmolding step), just spoon the berries over the set panna cotta in their cups or bowls for a more rustic-yet-chic dessert.
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Can I use other plant-based milks instead of coconut milk?
You can try other creamy plant milks, but coconut milk’s richness is what gives panna cotta its signature silky texture. Almond or cashew milk may work, but expect a lighter, less “custardy” finish.
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Can I make Coconut Lime Panna Cotta with Roasted Berries in advance?
Yes! This dessert is a host’s dream—make it up to two days in advance, keep it covered in the fridge, and simply add the roasted berries right before serving.
Final Thoughts
Trust me—once you try Coconut Lime Panna Cotta with Roasted Berries, it will win a permanent spot in your dessert rotation. Its silky texture, bright tropical flavors, and effortless “wow” factor make it the kind of treat you’ll want to make for every celebration (and every weekday, too!). Go ahead and give it a whirl—your taste buds will thank you!
Print
Coconut Lime Panna Cotta with Roasted Berries Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Simmering
- Cuisine: Tropical
- Diet: Vegetarian
Description
Indulge in the tropical flavors of Coconut Lime Panna Cotta with Roasted Berries. This creamy, coconut-infused dessert is topped with tangy roasted berries for a perfect balance of flavors.
Ingredients
Panna Cotta:
- Neutral vegetable oil or cooking spray for ramekins
- 1 (13.5-ounce) can whole fat coconut milk
- 1 (13.5 ounce) can light (low-fat) coconut milk
- 1/3 cup natural cane sugar
- 1 teaspoon lime zest (about 1 lime)
- 3/4 teaspoon agar powder
- Pinch salt
For serving:
- Roasted Berries (see below)
Instructions
- Panna Cotta: In a small saucepan, combine both coconut milks, sugar, lime zest, agar powder, and salt. Heat over medium, whisking until smooth. Simmer until slightly thickened, about 4-5 minutes.
- Pour mixture into a measuring cup, then distribute into ramekins. Chill for about 1 hour until set.
- To serve: Run a knife around a ramekin, invert onto a plate, and shake to release. Top with roasted berries before serving.
Notes
- If you lack ramekins, use small cups or bowls.
- Grease ramekins with oil for easy unmolding.
- Try vanilla bean instead of lime zest for a different flavor.
- Strain the mixture for a smoother texture, if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 15g
- Sodium: 100mg
- Fat: 20g
- Saturated Fat: 18g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
