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Coconut, Basil, and Lime Panna Cotta

Serves 4.


    Coconut Basil and Lime Panna Cotta

    Consider this cooling basil- and lime-infused panna cotta after a spicy Thai curry. If it’s available to you, employ Thai (purple) basil for the zippiest result, though regular basil works just as well. Agar is a tasteless seaweed derivative that sets liquids much like gelatin, but is suitable for plant-based diets. It is available at many health food stores.


    TIP: A lemon and thyme version of this versatile panna cotta, garnished with fresh raspberries, would be equally stunning.


    Coconut, Basil, and Lime Panna Cotta


    • 1 - 14 oz (400 mL) can coconut milk (either full-fat or light will work)
    • 2 Tbsp (30 mL) coconut sugar
    • 1 Tbsp (15 mL) agar flakes
    • Zest of 1 lime
    • 1/2 cup (125 mL) loosely packed fresh Thai (purple) basil or regular basil leaves, plus more to garnish
    • 1 Tbsp (15 mL) lime juice
    • 1 tsp (5 mL) coconut oil
    • 1/8 tsp (0.5 mL) salt
    • Whipped coconut cream, for dollops
    • Lime slices, for garnish
    • Shaved coconut, toasted, for garnish


    Per serving:

    • calories95
    • protein1g
    • fat5g
      • saturated fat3g
      • trans fat0g
    • carbohydrates12g
      • sugars3g
      • fibre1g
    • sodium88mg



    In medium saucepan over medium heat, whisk coconut milk, sugar, agar, and lime zest until bubbles appear on surface. Reduce heat to low and continue to whisk for 4 to 5 minutes, until agar is dissolved. Set aside to cool for 5 minutes.


    Add basil, lime juice, coconut oil, salt, and coconut milk mixture to blender, and blend until combined. Pour into 4 small mugs or small ramekins and chill for at least 5 hours, or until set. Loosen edges and invert panna cotta onto plate, or keep in the mug or ramekin. Garnish with additional basil, dollops of coconut cream and lime slices. Sprinkle with a little toasted and shaved coconut and serve chilled.


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    This recipe is part of the Fresh Herb Desserts collection.



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