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Coconut Lime Posset

Vegan Posset

Luscious Vegan Posset - made with rich and flavorful coconut cream and zesty lime. Easy and quick no-bake dessert for any occasion.
Course Dessert
Cuisine British
Prep Time 10 minutes
Cook Time 5 minutes
Chilling time 4 hours
Total Time 4 hours 15 minutes
Servings 4
Calories 373kcal
Author Iryna


  • 2 limes
  • 2 cups coconut cream from 2 ½ cans of full fat coconut milk Note 1
  • 8 tablespoon organic cane sugar
  • c + 1 teaspoon fresh lime juice
  • 4 strawberries


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.


  • 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. 


Note 1
Chill cans of coconut milk overnight and scoop out just the thick cream part.

Recipe is adapted from Bon Appetit 2017 issue.


Calories: 373kcal | Carbohydrates: 32.5g | Protein: 2.9g | Fat: 28.7g | Saturated Fat: 25.4g | Sodium: 18mg | Potassium: 344mg | Fiber: 3.5g | Sugar: 28.9g | Calcium: 29mg | Iron: 2mg