Luscious Vegan Posset Recipe - made with rich and flavorful coconut cream and zesty lime. Easy and quick no-bake dessert for any occasion.
Raise your hands if you love no-bake desserts! When talking about the best easy treats for summer, one of my favorite picks would Lime Posset.
Posset is an old British dessert consisting mainly of cream, something citrusy and sugar.
Sounds easy, right? It really is easy and quick.
🥘 Ingredients
Lime Posset is a really simple vegan dessert. Made with just 4 ingredients and with a short hands-on time, this no-bake treat will become your go-to for any occasion.
- Coconut Cream - I recommend utilising cream from a can of full fat coconut milk rather than using canned coconut cream. Former yields a smoother texture of Posset and this is its signature feature.
- Citrus - most of the times Posset is made with lemons. I used limes. They're both quite similar in taste, so pick whichever you have on hands
- Sugar - in this recipe I used Organic Cane Sugar, since I wanted Posset to have a lighter color. Make sure to select Organic Sugar, since certified USDA organic sugar cannot be filtered through bone char
- Berries - for serving. Any berries will do. I love a combination of strawberries with citrusy desserts
🔪 Instructions
Zest the lime
Start off by peeling the skin off the lime. I found that potato peeler works best for it.
Combine the ingredients
In a small saucepan combine coconut cream, zest and sugar. Bring to a gentle simmer. Cook on a medium low heat stirring occasionally until sugar dissolves and lime infuses the coconut cream, about 5 minutes.
Distribute Posset among dessert glasses
Remove Posset from the heat, stir in lime juice and let it cool to a room temperature. Strain and divide Posset among 4 serving glasses. Chill in a refrigerator until it thickens, about 4 hours or overnight.
Serve
Using a hand whisk, beat the remaining chilled coconut cream with sugar and lime juice until soft peaks. Top each Posset with a sliced strawberry and a few dollops of whipped cream. Sprinkle with grated lime zest. Yum!
💭 Top tip
Make sure to place cans with coconut milk in a freezer at least 4 hours before cooking but preferably overnight. That way the fat will separate and will float to the top of the can making it easier to scoop it out.
📖 Variations
Instead of Lime, you can make Posset with Lemon juice and zest. If you're using lemon, peel about ¾ of it and use the rest of the zest to sprinkle on Posset at the end.
In Posset, you can use any type of berries. Strawberries, raspberries, blackberries, blueberries will all work well in this dessert.
🥗 Similar Recipes
Recipe
Vegan Posset
Ingredients
- 2 limes
- 2 cups coconut cream from 2 ½ cans of full fat coconut milk Note 1
- 8 tablespoon organic cane sugar
- ⅓ c + 1 tsp fresh lime juice
- 4 strawberries
Instructions
Zest the lime
- Peel the skin off the limes reserving about ½ teaspoon of grated zest for serving.
Combine the ingredients
- In a small saucepan combine 1 and ⅔ cup of coconut cream (refrigerate the remaining ⅓ cup of cream), strips of zest and 7 tablespoon of sugar. Bring to a gentle simmer. Cook on a medium low heat stirring occasionally until sugar dissolves and lime infuses the coconut cream, about 5 minutes.
Distribute Posset among dessert glasses
- Remove Posset from the heat, stir in ⅓ c lime juice and let it cool to a room temperature. Strain and divide Posset among 4 serving glasses. Chill Posset in a refrigerator until it thickens, about 4 hours or overnight.
Serve
- Using a hand whisk, beat the remaining ⅓ c of chilled coconut cream with 1 tablespoon of sugar and 1 teaspoon of lime juice until soft peaks. Top each Posset with a sliced strawberry and a few dollops of whipped cream. Sprinkle with grated lime zest.
Notes
Recipe is adapted from Bon Appetit 2017 issue.
Sam says
I already knew this wouldn’t work but tried it anyway. The flavour profile is amazing, but as expected, it didn’t set.
Iryna says
Sam, sorry Posset didn't set. I will test this recipe again soon to see what needs tweaking.
Barbara Vaughan says
I have made posset with cows' milk many times. There is a reaction between the acid and the protein in the milk which results in a custard of the consistency of crème brulée once it has cooled. This coconut cream posset didn't thicken at all once I had poured it into the individual cups and left it in the refrigerator all night.
I imagine that since there is little or no protein in coconut milk, it's to be expected that the result won't thicken. It would be better to just add some sugar and citrus juice to coconut cream and drink it. Call it something else, because it's not a posset.
Iryna says
Hi Barbara! Sorry your recipe didn't turn out the way it's supposed to be. I might give it another try to see if anything needs tweaking.
Jan says
I only made the posset and I used lemon but was beautiful
Iryna says
Thank you for sharing! I'm glad you liked it!