Discover the tropical delight of the Coconut Passion Fruit Panna Cotta Recipe, a luscious and silky dessert that effortlessly combines creamy coconut with the vibrant tang of passion fruit. This recipe is a fantastic way to impress your friends or family with a refined yet simple treat that feels like a mini vacation in every bite. The balance of rich coconut milk and the refreshing pop of passion fruit flavor makes this panna cotta an all-time favorite that you’ll want to make over and over again.

Ingredients You’ll Need

A black speckled small pot with a handle holds a white liquid base, likely milk. On top, there are two piles of powder: one dark brown, almost centered and slightly spreading outward, and a smaller, soft green sprinkle near the brown powder. The pot is placed on a white marbled surface that has faint brown and reddish stains. The photo is taken from above, showing the pot and its contents clearly. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe plays a crucial role, from the creamy coconut milk that gives the panna cotta its signature texture to the zesty lime that brightens each spoonful. These simple, fresh ingredients come together beautifully to create a dessert that’s both elegant and inviting.

Coconut milk (500 g): The creamy base that lends a rich texture and tropical taste to the panna cotta.
Granulated sugar (80 g): Sweetens the dessert perfectly without overpowering the natural flavors.
Fine sea salt (pinch): Enhances the depth of flavor by balancing the sweetness.
Vanilla extract (½ teaspoon): Adds a warm, fragrant note that complements the coconut beautifully.
Lime zest (from 1 lime): Brings a fresh citrus brightness that lifts the creamy richness.
Powdered gelatine (2 teaspoons/8 grams): The magic ingredient that sets the panna cotta into its perfect silky form.
Cold water (2 tablespoons/30 ml): Used to bloom the gelatine for smooth incorporation.
Passion fruit (3-4): Provides a vibrant, tangy topping that bursts with flavor and color.
Fresh strawberries (150 g): Adds sweetness and a lovely, juicy contrast, especially when lightly macerated.

How to Make Coconut Passion Fruit Panna Cotta Recipe

Step 1: Bloom the Gelatine

Start by pouring the cold water into a small bowl and sprinkling the powdered gelatine over it. This step is essential to soften the gelatine granules, allowing them to dissolve smoothly later, ensuring your panna cotta sets perfectly without lumps.

Step 2: Prepare the Ramekins

Lightly grease your ramekins with a little coconut oil to make unmolding easier. Place them on a tray so they’re ready once your panna cotta mixture is prepared.

Step 3: Heat the Coconut Mixture

In a medium saucepan, gently heat the coconut milk along with the sugar, sea salt, and lime zest. Stir consistently until the sugar dissolves, but be careful not to let the mixture boil as this can affect the texture. Remove from heat once the sugar is fully melted and the mixture is fragrant.

Step 4: Combine Gelatine and Flavorings

Add the vanilla extract and the bloomed gelatine to the warm coconut mixture. Whisk thoroughly until the gelatine has completely melted and incorporated. If necessary, place the saucepan back on low heat briefly—just enough to dissolve the gelatine without heating too much.

Step 5: Pour and Chill

Using a fine-mesh sieve, strain the panna cotta mixture into the prepared ramekins to ensure a beautifully smooth texture. Refrigerate for at least 5 hours, ideally overnight, so it sets into a silky, firm dessert.

Step 6: Unmold and Serve

To serve, dip each ramekin halfway into a bowl of hot water for 10 to 15 seconds. Carefully invert onto a serving plate and give a gentle shake to release the panna cotta. If it doesn’t come out easily, repeat the process or run a thin knife around the edges.

How to Serve Coconut Passion Fruit Panna Cotta Recipe

A white rounded panna cotta dessert sits in the center of a white plate with a speckled rim, topped with bright red sliced strawberries arranged in a triangular pattern. Around and on top of the panna cotta is a bright yellow passion fruit sauce with visible black seeds, spilling slightly onto the plate. A metal spoon holds a portion of the white panna cotta and some of the sauce near the front edge of the plate. The plate rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Nothing complements this panna cotta better than fresh tropical fruits. Scoop passion fruit pulp over the top for a zesty finish and adorn with lightly macerated strawberries for a pop of color and natural sweetness. The contrast of creamy and tangy will delight every palate.

Side Dishes

Serve alongside crunchy toasted coconut flakes or a small fruit salad featuring pineapple and kiwi to elevate the tropical vibe. A drizzle of passion fruit coulis or a splash of berry sauce can add even more depth and make your dessert the star of any meal.

Creative Ways to Present

Try layering the coconut panna cotta with passion fruit jelly or puree in a clear glass for a stunning visual treat. For an elegant party dessert, top with edible flowers or sprinkle with toasted nuts to add a little crunch and sophistication.

Make Ahead and Storage

Storing Leftovers

Store any leftover panna cotta covered tightly in the refrigerator. It will keep its delicate flavor and texture for up to three days, making it a great make-ahead dessert for busy evenings or unexpected guests.

Freezing

While panna cotta is best enjoyed fresh, you can freeze it in airtight containers. However, expect a slight change in texture upon thawing—it may become a bit less silky but still delicious. Thaw overnight in the fridge before serving.

Reheating

This dessert is served cold, so reheating isn’t necessary. If the panna cotta doesn’t unmold easily, warming the base of the ramekin in hot water helps release it but avoid heating the panna cotta itself.

FAQs

Can I use agar-agar instead of gelatine?

Yes, agar-agar can be used as a vegetarian substitute, but the texture will be slightly different—firmer and less creamy. Follow the package instructions for agar-agar quantities.

What type of coconut milk is best?

Use full-fat coconut milk in a can for the creamiest texture and richest coconut flavor. Avoid the carton varieties which tend to be thinner and less flavorful.

Can I prepare this panna cotta in larger molds?

Absolutely! Larger molds or a single dish work well. Just adjust the setting time accordingly and remember to grease molds thoroughly for easy unmolding.

How do I macerate strawberries?

Macerate by sprinkling sliced strawberries with a little sugar and letting them sit at room temperature for 15-30 minutes. This draws out their juices, making them juicier and sweeter—perfect as a topping.

Can I substitute lime zest with lemon zest?

Lime zest adds a distinctive tropical tang that pairs beautifully with coconut, but lemon zest is a fine substitute if lime isn’t available; it will offer a slightly different citrus note.

Final Thoughts

I hope you feel inspired to make this Coconut Passion Fruit Panna Cotta Recipe soon! It’s a beautiful dessert that’s as simple as it is sophisticated. With just a handful of ingredients and a little patience, you’ll have a creamy, dreamy treat that transports you straight to paradise with each bite. Trust me, once you try it, it’ll become one of your favorite go-to recipes to impress and indulge.