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The Best Posset Recipe (Super Easy + Vegan Dessert!)

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!

Prep Time
10 mins
Cook Time
10 mins
Additional Time
4 hrs
Total Time
4 hrs 15 mins
Servings: 4
Calories: 508 kcal
Course: Dessert
Cuisine: British

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
    Cup of Yum
  1. Peel the skin off the limes reserving about ½ teaspoon of grated zest for serving.
Combine the ingredients
  1. 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
  1. 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
  1. 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

  • Coconut cream. Chill cans of coconut milk overnight and scoop out just the thick cream part.
  • 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 arrowroot powder since plant-based milk other than coconut has a lower fat content.
  • Storage. First, allow it to cool completely before transferring it to an airtight container. Place the container in the refrigerator and store it 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.
  • Freezing. 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.
  • The recipe is adapted from the Bon Appetit 2017 issue.

Nutrition Information

Calories 508kcal (25%) Carbohydrates 38g (13%) Protein 5g (10%) Fat 42g (65%) Saturated Fat 37g (185%) Polyunsaturated Fat 0.5g Monounsaturated Fat 2g Sodium 6mg (0%) Potassium 468mg (13%) Fiber 4g (16%) Sugar 25g (50%) Vitamin A 29IU (1%) Vitamin C 26mg (29%) Calcium 29mg (3%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 508

% Daily Value*

Calories 508kcal 25%
Carbohydrates 38g 13%
Protein 5g 10%
Fat 42g 65%
Saturated Fat 37g 185%
Polyunsaturated Fat 0.5g 3%
Monounsaturated Fat 2g 10%
Sodium 6mg 0%
Potassium 468mg 10%
Fiber 4g 16%
Sugar 25g 50%
Vitamin A 29IU 1%
Vitamin C 26mg 29%
Calcium 29mg 3%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.