Lime in the Coconut Panna Cotta
3/4 cup milk
2 teaspoons granulated gelatin
1/2 cup Greek yogurt
3/4 cup coconut cream
1 teaspoon vanilla extract (I used 1/2 teaspoon vanilla bean paste)
1/2 teaspoon finely grated lime zest
Toasted coconut, for garnish
Heat milk until hot; pour into a large bowl and whisk in gelatin until dissolved. Whisk in yogurt, coconut cream, vanilla and lime zest until well combined.
Divide mixture into 4 ramekins; cover and refrigerate 1 hour or until ready to serve. Sprinkle with toasted coconut when serving.
Makes 4 servings