This Posset recipe will give you the tastiest one you’ve ever had, with the perfect balance of creamy coconut cream and zesty lime. It’s an incredibly easy and quick, no-bake dessert that’s perfect for any occasion!
Posset is an old British dessert consisting mainly of cream, something citrusy and sugar. What’s best is that this recipe takes the traditional posset and gives it a vegan twist, making it suitable for those following a plant-based lifestyle.
Despite its simplicity, this dessert is incredibly rich and creamy, with a velvety smooth texture that will leave you wanting more. The secret lies in the combination of a few simple ingredients, carefully selected to create the perfect balance of flavors.
You’ll end up with the most classic, authentic posset that goes perfectly with some berries on top. It’s truly a classy and elegant dessert that works for dinner parties, special occasions, date nights, and also when you’re just looking for a delicious dessert without a lot of hassle.
Whether you’re hosting a dinner party or simply treating yourself to a delicious dessert, this vegan posset is sure to impress everyone that tries it!
Read on to learn exactly how to make this delicious vegan posset recipe today!
Jump to:
- What is Posset?
- Why This Is The Best Posset Recipe
- What You Need to Make Vegan Posset At Home
- How to Make Vegan Posset Step by Step
- Tips For Making the Best Posset Every Single Time
- Serving Suggestions
- Recipe Variation Ideas for Posset
- Frequently Asked Questions
- How to Store Leftover Posset
- Try These Delicious Desserts
- Recipe
What is Posset?
Posset is a traditional English drink that dates back to the Middle Ages and tastes absolutely incredible.
It’s made by curdling milk with an acidic ingredient like lemon juice, wine or ale and sweetened with sugar and spices. The acidic component causes the milk to coagulate, resulting in a thickened dessert.
Originally, posset was consumed as a hot milk drink that was spiced and laced with some wine or ale. Back then in was used as a remedy for colds and minor ailments, and even as a sleep aid.
Over time, the the recipe has now evolved to resemble a cold, custard-like dessert. It honestly tastes delicious and it’s long been served at special occasions and gatherings.
It can easily be flavored with different flavorings and spruced up with different presentation styles. What’s best is that my recipe is a vegan posset, which means it’s an entirely dairy-free and egg-free on this classic British dessert.
Why This Is The Best Posset Recipe
Creamy and rich: This lime posset recipe creates a dessert that is incredibly creamy and rich, just like a traditional posset. The combination of coconut milk and lime juice creates a velvety texture that is absolutely delicious.
Easy to make: It is very easy to make with minimal ingredients and steps. It only requires a few minutes of hands-on time, making it perfect for busy individuals or those new to cooking.
Versatile: It can be easily customized to suit individual tastes and dietary preferences. You can experiment with different flavors by adding extracts, spices, or even fruit purees. The possibilities are endless.
Deliciously tangy: The addition of lime juice gives it a delightful tanginess that balances out the richness of the coconut cream. It adds a refreshing twist to the traditional posset flavor.
Crowd-pleaser: This vegan posset is a definite crowd-pleaser, suitable for both vegans and non-vegans alike. Its creamy texture and flavor make it a dessert that everyone will enjoy.
What You Need to Make Vegan Posset At Home
All you need are four incredibly simple, pantry-staple ingredients to make this delicious vegan posset recipe at home. It's the perfect no-bake treat that's going to become your new go-to favorite for any occasion.
Here's an overview of the specific ingredients for this recipe. For the exact ingredients and measurements, please scroll to the recipe card below.
Limes: We will need some limes to make this recipe. They will serve to add a refreshing citrus flavor and tanginess to the dish. Usually, Posset is made with lemons, but I've gone for lime here. You can use whichever one you have on hand.
Coconut cream: We will also need some coconut cream to make this recipe. It will give the dish a creamy and rich texture, enhancing the tropical flavors and giving us the perfect vegan alternative for heavy cream. I personally recommend utilizing cream from a can of full-fat coconut milk rather than using canned coconut cream. The former yields a smoother texture of Posset, and this is its signature feature.
Cane sugar: Next, we will be using cane sugar. It will sweeten the dish and balance out the tartness from the limes and strawberries. Cane sugar will also help to give you a posset with a lighter color. Make sure to select organic sugar, since certified USDA organic sugar cannot be filtered through bone char.
Berries: Lastly, we will add some strawberries to this recipe as a garnish. They will bring a natural sweetness and vibrant color to the dish, complementing the citrus flavors from the limes. Any berries will technically do, but I personally love the combination of strawberries with citrusy desserts.
How to Make Vegan Posset Step by Step
Making this incredible vegan posset recipe at home is super easy and will give you great results every single time. Here's how to make it step by step:
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 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 glass with a sliced strawberry and a few dollops of whipped cream. Sprinkle with grated lime zest. Yum!
Your delicious Posset is ready to be served!
Tips For Making the Best Posset Every Single Time
Use full-fat coconut milk: Using full-fat coconut milk will give the posset a rich and creamy texture similar to traditional dairy posset.
Remember to chill cans overnight: 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.
Chill for minimum of 4 hours: Allowing the posset to chill for a minimum of 4 hours will help it set properly and achieve a thick and creamy consistency.
Garnish with fresh berries or mint leaves: Adding fresh berries or mint leaves as a garnish will not only enhance the presentation of the posset but also add a burst of freshness and flavor.
Serve the posset in chilled glasses: Serving the posset in chilled glasses or ramekins will help to maintain the cool temperature and ensure a refreshing dessert experience.
Serving Suggestions
- Top with fresh berries such as strawberries, blueberries, or raspberries. The tartness of the berries will compliment the creamy sweetness of the posset.
- Serve the posset with a side of homemade vegan shortbread cookies. The buttery and crumbly texture of the cookies will serve to provide a nice contrast to the smoothness of the posset.
- Garnish with a sprinkle of crushed pistachios or roasted almonds. The nutty flavor will add a delightful crunch to each spoonful of the creamy dessert.
- Drizzle a little bit of vegan caramel or chocolate sauce over the posset for an extra delicious touch. The rich sauce will enhance the sweetness and add a beautiful presentation.
- Pair the posset with a glass of sparkling wine or champagne. The bubbly and refreshing drink will help cleanse the palate after each spoonful of the creamy dessert.
Recipe Variation Ideas for Posset
This delicious vegan recipe is so flavorful and easy to make, you'll want to try out some of these delicious variations! Here are some great ideas:
Berries: Add a handful of mixed berries like strawberries, blackberries, blueberries, and raspberries to the basic recipe to create a burst of fruity flavor. Simply blend the berries with the other ingredients before cooking and follow the recipe as usual.
Chocolate: For all the chocolate lovers out there, add a couple of tablespoons of cocoa powder to the recipe to create a rich and delicious chocolate posset.
Citrus: Add the zest of one lemon and one orange to the basic recipe to give it a refreshing citrus twist. Simply mix the zest with the other ingredients before cooking and follow the recipe as usual.
Spiced: Add a teaspoon of pumpkin spice or a combination of cinnamon, nutmeg, and cloves to the basic recipe for a warm and cozy fall twist.
Lemon: Instead of lime, you can make a lemon posset with lemon juice and lemon 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.
Extracts: For a modern variation, add your favorite extract to the mixture before you pour it into your glasses and pop them into the fridge. Vanilla exact works great for this recipe.
Liquor: You can also add a dash of sweet wine, Madeira, or mead to your delicious lime posset.
Frequently Asked Questions
Yes, you can use a different type of milk such as almond milk or soy milk. However, the texture and taste of the dessert may vary slightly depending on the type of milk used. You will also need to thicken Posset with an arrowroot powder since the plant-based milk other than coconut has lower fat content.
The posset will need to chill in the refrigerator for at least 4 hours or overnight to fully set.
Yes, you can use a different type of citrus juice such as lemon juice or orange juice. However, keep in mind that the flavor of the posset will be different depending on the citrus juice used.
Yes, you can add toppings or garnishes such as fresh berries, grated chocolate, or a sprinkle of cinnamon so as to enhance the flavor and presentation of the posset.
How to Store Leftover Posset
To store leftovers of the recipe, first allow it to cool completely before transferring it to an airtight container. Place the container in the refrigerator and store for up to 3 days.
When ready to eat the leftovers, simply remove the container from the fridge and enjoy it cold. If you prefer a warmer posset, you can gently reheat it on the stovetop or in the microwave until it reaches your desired temperature.
Unfortunately, this posset cannot be frozen. The texture of the posset may change significantly upon freezing and thawing, resulting in a grainy or curdled consistency.
It is best to consume the posset within a few days of making it for the best taste and texture.
Try These Delicious Desserts
If you make this recipe, please leave me a comment below and rate it. I always appreciate the feedback. Also, you can follow me on Facebook, Instagram, or Pinterest.
Recipe
The Best Posset Recipe (Super Easy + Vegan Dessert!)
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
Nutrition
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Ed says
Flavor was great but even though mine did set the texture was more like coconut oil than creamy non-vegan posset. I imagine it might vary a lot too based on what brand of coconut oil is used. Also, the notes say to chill in the freezer, but I would recommend overnight in the fridge instead. It wasn't bad but I don't think I would make it again.
C says
Any reason the coconut cream would separate from the lime? It was thoroughly combined.
Badger says
definitely was not going to thicken so I added agar agar powder after letting it heat to a boil. served with powdered sugar and berries to kick some of the bitterness out but people seemed to really like it
Iryna says
Badger, thank you for sharing your feedback! Sorry the dessert didn't thicken. I might give it a go again to see if anything needs tweaking. Anyways, I'm glad your guests enjoyed the taste of Posset.
Nicky says
I was all in until I saw the nutrition facts. 37grams of saturated fat?? seriously?!! omg
Sarah says
Unfortunately a waste of time and products. I should have read the comments first. I followed the recipe exactly and it did not set.
Iryna says
Sarah, thank you for your feedback! Sorry the recipe didn't turn out well. I might give it a go again to see if anything needs tweaking.
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!