Limoncello Posset with a Lime Coconut Crumble

Delicately tart and luxuriously creamy, this limoncello posset is the essence of effortless elegance. Made with just a few ingredients—lemon, cream, and a splash of limoncello—it sets into a silky-smooth dessert that’s both bright and rich. A generous sprinkle of buttery lime coconut crumble on top adds just the right crunch, balancing the citrusy creaminess with toasted, tropical texture. It’s sunshine in a dish—light, refined, and impossible to resist.

Prep Time: 20 mins | Total Time: 8h | Serves: 4

Ingredients

Lime Coconut Oat Crumble

• 1/2 cup all-purpose flour
  

• 1/2 cup rolled oats
  

• 1/4 cup granulated sugar
  

• 1/4 cup cold unsalted butter, cut into small cubes
  

• 1/4 cup unsweetened shredded coconut
  

• zest of 2 limes
  

• pinch of salt
  

• 1/4 cup unsweetened coconut flakes, for topping, optional

Limoncello Posset

• 2 cup heavy cream
  

• 2/3 cup granulated sugar
  

• 1/4 tablespoons Limoncello liqueur
  

• zest of 1 lemon

Instructions

Step 1

Lime Coconut Oat Crumble

Preheat your oven to 350°F (175°C).

Step 2

Prepare a baking sheet with parchment paper.

Step 3

In a bowl, combine the all-purpose flour, rolled oats, granulated sugar, shredded coconut, lime zest, and a pinch of salt.

Step 4

Add the cold, cubed butter to the dry ingredients. Use your fingers to rub the butter into the flour mixture and combine until it resembles coarse crumbs.

Step 5

Spread the crumble mixture evenly on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until the crumble is golden brown and crisp. Stir once halfway through to ensure even baking.

Step 6

In the last 5 minutes of baking, sprinkle the coconut flakes on a separate area of the baking sheet to toast them. Keep a close eye on them to avoid burning.

Step 7

Allow the crumble and toasted coconut flakes to cool completely before using. The crumble will become crisp as it cools.

Step 8

Limoncello Posset

In a large saucepan, heat the heavy cream and granulated sugar over medium heat. Stir until the sugar is dissolved and the mixture comes to a rolling boil. Lower the heat a little and then continue to cook the mixture at a slower boil for at least 15-20 minutes or until it starts to thicken. Watch closely and do not allow the cream to boil over the edge of the saucepan. Remove the thickened cream mixture from the heat and stir in the Limoncello liqueur and lemon zest. Allow the mixture to sit for 15-20 minutes to cool.

Step 9

Pour the mixture evenly into the small glasses, filling each about half full. Refrigerate the possets for at least 5 hours or preferably overnight.

Step 10

Once set, serve chilled. Top with the lime coconut crumble and enjoy.