This dairy-free version of the classic Italian dessert can be made with regular or light coconut milk. For the creamiest taste and richest flavour, regular coconut milk would deliver the best results. For a lighter taste and texture, light coconut milk would be your best bet.
Preparation time: 15 minutes
Cooking time: About 3 to 4 minutes
Makes: 4 servings
1 tsp. finely grated lime zest
2 Tbsp. lime juice
1 packet (about 2 tsp) unflavoured gelatin, such as Knox brand
1/4 cup granulated sugar
1 (14-oz.) can regular or light coconut milk
1 cup cubed (small, about 1/2inch) fresh papaya or mango
1 Tbsp. icing sugar
4 fresh mint sprigs
Place the zest and lime juice in a small pot. Sprinkle with the gelatin and let stand 5 minutes. Add the coconut milk and sugar to the pot. Place over medium heat and bring the mixture just to scalding point, stirring occasionally to dissolve the sugar and gelatin. Divide and pour the mixture into 4, 8-oz. heatproof (won't crack with hot liquid in them) decorative glasses. Cool to room temperature. Cover and refrigerate until set, 4 hours, or overnight.
When ready to serve, place the papaya or mango and icing sugar in a small bowl and toss to combine. Spoon some fruit into the centre of each panna cotta. Garnish each dish with mint and serve.
