Coconut Panna Cotta

This week we’ll be sharing our final Sarah Graham Food Safari recipe, and obviously we’ve kept the best for last. Below you’ll find a recipe for a gorgeous coconut panna cotta, served with a lime and ginger syrup.

Coconut Panna Cotta

  • Serves: 4
  • Preparation time: 10 minutes
  • Cooling time: 3 hours


For the panna cotta:

  • 1 Tbsp caster sugar
  • 400 cream
  • 400ml coconut milk
  • 1 vanilla pod, halved lengthways
  • 1 tsp coconut essence
  • 3 gelatine leaves, soaked in room temperature water (use 4 gelatine leaves for a firmer set and if wanting to turn out the puddings)

For the lime and ginger syrup:

  • 1 thumb-sized piece of ginger, thinly sliced
  • ¼ cup lime juice
  • ¼ cup sugar or honey (or more to taste)
  • ¼ cup water


  • Place the sugar, cream, coconut milk and vanilla pod into a small saucepan over medium heat, stir gently until the sugar dissolves, 2-3 minutes. Bring to a simmer, then remove from the heat, add in the coconut essence, stir through and set aside.
  • Meanwhile, soak the gelatine leaves in cold water until soft. Remove the vanilla pod with a slotted spoon and discard. Then gently wring out any excess water from the gelatine, and add it to the cream mixture, stirring until dissolved.
  • Divide the mixture between 4 ramekins and chill for 2-3 hours until set, then serve with a drizzle of syrup.
  • For the syrup: Simmer all ingredients together for 15 minutes, or until it has reduced and thickened slightly. Strain and set aside.

Pretty simple, huh? For more about Sarah and her Food Safari show, you can check out the official website. Also have a look at our previous features on Sarah: our first interview feature, the roast pork belly recipe, the cinnamon milk tart recipe, and the grilled fish with Asian dressing recipe.