prep: 20mins
cook: 10mins, allow 4h setting time
makes: 4


  • to make the panna cotta
  • 400mL Bulla Thickened Cream
  • 250mL coconut milk
  • 45g palm sugar, grated
  • 4 kaffir lime leaves, finely shredded
  • 3 gelatine leaves
  • ginger lime syrup
  • 1/2 cup caster sugar
  • 1/3 cup water
  • 2cm piece ginger, finely sliced
  • to serve
  • diced pineapple
  • mint leaves

Coconut & Lime Panna Cotta with Ginger Lime Syrup


  1. Combine Bulla Thickened Cream, coconut milk, sugar and lime leaves in a saucepan and heat until sugar has dissolved and mixture is hot but not boiling. Set aside for 30 minutes to allow flavours to develop. Strain through a sieve to remove lime leaves.
  2. Soak gelatine leaves in a bowl of cold water for 5 minutes. Squeeze excess water from leaves and add to cream mixture, mixing until dissolved and smooth.
  3. Pour mixture between serving dishes and refrigerate for at least 4 hours until firm and set.
  4. Meanwhile for the syrup, combine sugar, water and ginger in a saucepan. Heat until sugar has dissolved and simmer for 3-4 minutes until thickened. Remove ginger prior to serving and stir in lime zest.
  5. To serve, pour a little syrup over the top of each panna cotta and spoon on some diced pineapple, finishing with mint leaves.