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Photo of Kaffir lime and coconut panna cotta by WW

Kaffir lime and coconut panna cotta

Total Time
4 hr 25 min
20 min
5 min
Kaffir lime leaves adds a fresh citrus flavour to the fish. Steaming your fish with fresh ginger, garlic, carrot and kaffir lime leaves gives this fish some sensational flavours.


Kaffir lime leaves

4 individual

Light canned coconut milk

270 ml

Skim milk

1 cup(s), (250ml)

Fresh mint

1 tbs, (1 sprig)

Granulated stevia sweetener

8 tsp, (2 tbs)


1½ tsp

Fresh strawberries

250 g, quartered

Oil spray

1 x 3 second spray(s)


  1. Lightly spray eight ⅓-cup (80ml) capacity moulds or ramekins with oil. Tear 3 lime leaves into pieces. Finely shred remaining lime leaf.
  2. Place coconut milk, milk, mint, torn lime leaves and 1½ tbs stevia in a medium saucepan. Bring to a simmer over low heat. Set aside to cool for 15 minutes.
  3. Meanwhile, sprinkle gelatine over 1 tablespoon boiling water in a small bowl. Whisk until gelatine has dissolved. Whisk gelatine mixture into cooled coconut mixture. Strain mixture through a fine sieve into a jug. Discard solids. Pour mixture into prepared moulds. Cover and place in fridge for 4 hours or until set.
  4. Meanwhile, combine strawberries, shredded lime leaf and remaining stevia in a bowl. Set aside for 30 minutes to allow flavours to infuse.
  5. Carefully turn panna cottas onto serving plates. Serve topped with strawberry mixture.


SERVING SUGGESTION: Add 1 tbs shredded coconut (toasted) sprinkled on top. TIP: If you don’t have kaffir lime leaves, infuse the milk and strawberries with finely grated lime rind. You will need about 1 tablespoon for the milk and 1 1/2 teaspoons for the berries. VARIATION: Swap strawberries for raspberries or blackberries