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Meyer Lemon Coconut Panna Cotta

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This Meyer lemon coconut panna cotta is a silky, elegant dessert that combines the creamy richness of coconut milk with the bright, floral flavor of Meyer lemons. Topped with a simple apricot compote, it’s refreshing, light, and perfect for make-ahead entertaining.

  • Author: Sophia
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 4 hours 15 minutes
  • Yield: 4–6 servings
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: Italian
  • Diet: Low Lactose

Ingredients

  • 2 cups coconut milk, divided
  • 1/4 cup water
  • 1 package unflavored gelatin (about 2 1/2 teaspoons)
  • 1/2 cup granulated sugar
  • 1 cup 2% milk
  • Zest of 1 Meyer lemon
  • 1 tablespoon Meyer lemon juice
  • 1/2 cup apricot jam
  • Zest of 1 Meyer lemon (for compote)
  • Juice of 1 Meyer lemon (for compote)

Instructions

  1. In a saucepan, combine 1 cup of coconut milk with 1/4 cup water. Sprinkle gelatin over the surface and let bloom for 5 minutes.
  2. Warm over low heat, stirring gently until gelatin dissolves completely.
  3. Add remaining coconut milk, granulated sugar, and 2% milk. Cook over medium heat until steaming but not boiling, stirring occasionally.
  4. Remove from heat, cover, and let rest for 20 minutes.
  5. Stir in Meyer lemon zest and juice. Strain if desired for a smoother texture.
  6. Pour into ramekins or serving glasses. Chill for at least 4 hours or until set.
  7. For the compote, mix apricot jam with Meyer lemon zest and juice until smooth.
  8. Spoon compote over panna cotta just before serving.

Notes

  • Use full-fat canned coconut milk for a richer, creamier result.
  • Replace 2% milk with coconut milk for a dairy-free version.
  • Substitute apricot jam with mango, peach, or berry jam for variation.
  • Add vanilla extract for extra warmth and depth of flavor.
  • Straining the mixture creates a silkier texture but is optional.

Nutrition

Find it online: https://savorymomskitchen.com/meyer-lemon-coconut-panna-cotta/