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Coconut panna cotta with chilli & kaffir lime syrup


  • Put 1 cup sugar with the water, sliced kaffir lime leaves and chopped chillies in a heavy-bottomed pot. Reduce the liquid to form a syrup. (This step can be done well beforehand.)
  • To make the panna cotta, gently heat the coconut milk and milk with 2 heaped tbsp sugar just to blood temperature, stirring now and again. DON’T BOIL!
  • Squeeze out all the liquid from the gelatine leaves and then add to the milk mixture. Stir to dissolve.
  • Then pour the mixture into 4-6 dariole moulds (or soufflé dishes) and refrigerate overnight to set.
  • To serve, place a banana leaf on individual plates and carefully unmold the panna cotta on top. Then spoon the syrup over and around.
  • David Farmer – Mantra Hindmarsh Square, Adelaide


  • 1¼ cups caster sugar
  • 1 cup water
  • 4 x kaffir lime leaves, finely sliced
  • 2 small red chillies, seeds removed & finely chopped
  • 400 ml coconut milk
  • 400 ml milk
  • 6 x gelatine leaves, soaked in water
  • 4 x banana leaf squares

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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