Lemongrass and Coconut Panna Cotta
A silky coconut panna cotta infused with fragrant lemongrass tea—creamy and tropical with a bright, citrusy lift that keeps it refreshingly light.
This dessert pairs the creamy richness of coconut with the bright citrus aroma of lemongrass. Steeping lemongrass in the warm coconut milk infuses the panna cotta with a fresh, fragrant backbone that keeps the dessert from feeling overly heavy.
Lemongrass and coconut are a classic Southeast Asian combination, used together in everything from curries to sweets. Here that pairing is reimagined as a smooth, set custard that wobbles gently on the spoon and tastes of the tropics.
Strain the lemongrass infusion well so the panna cotta stays perfectly silky. You want all of the aroma but none of the fibrous leaf, leaving a pale, glossy custard scented with citrus.
Serve chilled, topped with fresh mango or pineapple and a little toasted coconut. The fruit echoes the tropical theme while the lemongrass keeps every spoonful clean, bright, and refreshing.
Ingredients
- 1 1/2 cups coconut milk
- 1 cup whole milk or cream
- 3 tbsp dried lemongrass (or 4 lemongrass tea bags)
- 1/3 cup sugar
- 2 tsp powdered gelatin (or agar for vegetarian)
- 3 tbsp cold water
- 1 tsp vanilla extract
- Fresh mango or pineapple, diced, to serve
- 2 tbsp toasted coconut flakes
How to make it
- 1Gently heat the coconut milk and whole milk until just steaming. Remove from heat, add lemongrass, cover, and steep 15 minutes.
- 2Meanwhile, sprinkle the gelatin over the cold water and let it bloom for 5 minutes.
- 3Strain the lemongrass-infused milk through a fine sieve back into the saucepan. Stir in the sugar and warm gently until dissolved.
- 4Add the bloomed gelatin and stir until fully melted, then stir in the vanilla. Do not let it boil.
- 5Pour into 4 ramekins or glasses and refrigerate at least 4 hours until set.
- 6Serve topped with diced mango or pineapple and a sprinkle of toasted coconut.
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