As you can tell from the other recipes on this blog, I don’t have any food allergies or intolerances. However, my sister has had to go dairy free as it seems her 4 month old is having reactions to it.
So when I offered to bring dessert when she had us over for dinner the other night, I saw it as an interesting challenge to try a dairy free dessert.
I found this lime and coconut panna cotta recipe online here, but decided I would change it slightly by adding a biscuit base. After doing a little research, I found out that Arnott’s Nice biscuits are dairy free and so used them.
I did make a mistake when making it – I got impatient and didn’t wait for the panna cotta to cool enough before pouring it in the base so the bottom was a bit soggy. The panna cotta is not too sweet and has a texture similar to the coconut jelly you get at Chinese restaurants. It was a light way to end the evening.
Lime and coconut panna cotta
250g packet of Arnott’s Nice biscuits
1/3 C coconut oil, melted
1/4 cup fresh lime juice
2 tsp powdered gelatin
2 cups coconut milk
1/4 cup honey
1 tsp lime zest
In a food processor, process the biscuits to a fine crumb. Pour the coconut oil in and pulse together. Press into a tin and chill until firm.
Put the lime juice and gelatin in a small bowl together to soften.
In a small pot, combine the milk, honey and lime zest. Heat over medium high heat until just hot to the touch and the honey has dissolved. Add the gelatin mixture to the coconut milk. Whisk to combine.
Leave to cool before pouring into the biscuit base.
Cover and refrigerate until set (original recipe states that this takes 2-4 hours but I found it was best to leave it overnight).