Coconut Panna Cotta With Lilac Syrup

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This coconut panna cotta with lilac syrup is a light, creamy, and refreshing spring recipe that's easy to make, dairy-free, gluten-free, and perfect for impressing your friends with a delicate, wobbly Italian dessert made from scratch.

Prep Time10

Cook Time20

Total Time8 30

Course: Dessert

Cuisine: European, Italian

Keyword: Coconut Panna Cotta With Lilac Syrup

Servings:

Calories: 215kcal

Equipment

Ingredients

2 cans Full-fat coconut milk
11.25 oz Coconut condense milk
2 tbsp Vanilla bean paste
1/4 cup Allulose
1/4 cup Lemon juice
1/8 cup Lemon zest
2 1/2 tbsp gelatine

Thickened Lilac Syrup

1 cup Lilac syrup https://thetastesoflife.com/lilac-simple-syrup/
1 tsp Arrowroot powder
2 tbsp Lemon juice

Instructions

Gently pour the 1 cup of coconut milk into a bowl and sprinkle the gelatin evenly over the surface. Let it sit for about 10 minutes to bloom.
2. While the gelatin softens, warm the remaining coconut milk, condensed coconut milk, vanilla bean paste, salt, allulose, and lemon zest and lemon juice in a saucepan over medium heat. Stir occasionally, keeping the mixture just below a simmer.
3. When the cream is hot but not boiling, whisk in the bloomed gelatin until fully dissolved. Avoid scraping the bottom of the pot as you whisk; that's where any undissolved bits hide, and scraping can cause a grainy texture. Let the mixture cool slightly.
4. Strain the warm cream mixture into the bowl a little at a time, whisking gently to keep everything silky and lump-free.
5. In a small saucepan, warm lilac syrup and add arrowroot. Bring it to a quick boil until the mixture thickens. Let it sit for 30 minutes. After that, the dough looks wobbly and moist.
6. Pour the pannacotta mixture into eight individual cups. Pour the lilac syrup on top. Cover them and refrigerate for at least 6 hours, or overnight, until fully set.

Notes

Lilac syrup recipe

Nutrition