Coconut Panna Cotta with Passion Fruit Recipe
Introduction
This coconut panna cotta with passion fruit is a refreshing and creamy dessert that blends tropical flavors beautifully. Silky coconut panna cotta is topped with tangy passion fruit, toasted coconut, and fresh mint for a light and vibrant treat.
Ingredients
- 2 x 400g cans full-fat coconut milk
- 6 tbsp coconut cream
- 50g coconut or light brown soft sugar
- ½ tsp vanilla extract
- 4 gelatine leaves
- 4 limes, zested
- 4 passion fruits, halved
- 2 tbsp icing sugar (optional)
- Desiccated coconut
- Mint leaves
Instructions
- Step 1: Warm the coconut milk, coconut cream, sugar, and vanilla extract in a pan over low heat for 10 minutes. Remove from heat and let it cool for 5 minutes.
- Step 2: Soak the gelatine leaves in a bowl of cold water until soft. Then squeeze out the excess water and stir the gelatine into the warm (not boiling) coconut mixture along with most of the lime zest.
- Step 3: Pour the mixture into six ramekins and refrigerate for at least 3 hours until set.
- Step 4: Scoop the passion fruit pulp into a bowl and add icing sugar if needed to sweeten.
- Step 5: Serve each panna cotta topped with passion fruit pulp, a sprinkle of desiccated coconut, mint leaves, and the remaining lime zest.
Tips & Variations
- Use agar-agar as a vegetarian substitute for gelatine, adjusting the quantity as per package instructions.
- For extra texture, toast the desiccated coconut lightly before sprinkling on top.
- Swap passion fruit with mango or kiwi for a different tropical twist.
Storage
Store panna cotta covered in the refrigerator for up to 3 days. Keep the passion fruit pulp separate and add just before serving to maintain freshness. Reheat is not recommended; serve chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this panna cotta ahead of time?
Yes, it can be prepared up to 3 days in advance and stored in the refrigerator. Add the passion fruit topping right before serving.
What can I use instead of gelatine?
You can use agar-agar for a vegetarian option. Follow the package instructions for the amount needed to set the coconut panna cotta properly.
Print
Coconut Panna Cotta with Passion Fruit Recipe
- Total Time: 3 hours 25 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Coconut Panna Cotta with Passion Fruit is a luscious, creamy dessert that combines the rich flavors of full-fat coconut milk and coconut cream with the tropical tartness of fresh passion fruit and zesty lime. Set with gelatine, this indulgent treat is perfect for warm weather or any occasion where a light yet satisfying dessert is desired.
Ingredients
Coconut Panna Cotta
- 2 x 400g cans full-fat coconut milk
- 6 tbsp coconut cream
- 50g coconut or light brown soft sugar
- ½ tsp vanilla extract
- 4 gelatine leaves
- 4 limes, zested
Passion Fruit Topping
- 4 passion fruits, halved
- 2 tbsp icing sugar (optional)
Garnish
- Desiccated coconut
- Mint leaves
Instructions
- Warm the Coconut Mixture: In a pan over low heat, gently warm the two cans of full-fat coconut milk, six tablespoons of coconut cream, 50 grams of coconut or light brown soft sugar, and half a teaspoon of vanilla extract. Stir occasionally and allow the mixture to heat for approximately 10 minutes without bringing it to a boil.
- Soften the Gelatine: While the coconut mixture warms, soak the four gelatine leaves in a bowl of cold water until soft, about 5 minutes.
- Incorporate Gelatine and Lime Zest: Remove the coconut mixture from the heat and let it cool slightly for 5 minutes. Then, squeeze out excess water from the gelatine leaves and stir them thoroughly into the hot (but not boiling) coconut milk mixture along with most of the lime zest, ensuring the gelatine fully dissolves.
- Set the Panna Cotta: Pour the combined mixture evenly into six ramekins. Refrigerate for at least 3 hours or until the panna cotta is completely set.
- Prepare the Passion Fruit Topping: Scoop the pulp from the passion fruits into a small bowl. Add 2 tablespoons of icing sugar if desired to sweeten, and gently mix.
- Serve: Once set, top each panna cotta with the passion fruit pulp, sprinkle with desiccated coconut, garnish with fresh mint leaves, and finish with the remaining lime zest for a refreshing touch.
Notes
- Ensure the coconut mixture does not boil to preserve the texture and flavor of the coconut milk.
- If you prefer a vegetarian version, substitute gelatine leaves with agar-agar powder, adjusting the setting method accordingly.
- The sweetness of the topping can be adjusted based on the natural tartness of the passion fruits.
- For additional texture, lightly toast the desiccated coconut before garnishing.
- This panna cotta can be prepared a day ahead and stored covered in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Fusion
Keywords: Coconut panna cotta, passion fruit dessert, tropical panna cotta, dairy-free panna cotta, coconut milk dessert, gelatin dessert, refreshing summer dessert
