Coconut Passion Fruit Panna Cotta Recipe
This Coconut Panna Cotta is a creamy, tropical dessert made with rich coconut milk, gently sweetened and flavored with lime zest and vanilla. Set with gelatin for a silky smooth texture, it’s served chilled and topped with fresh fruits like passionfruit and strawberries for a refreshing finish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 5 hours 25 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Gluten Free
Ingredients
Main Ingredients
- 500 g coconut milk
- 80 g granulated sugar
- Pinch of fine sea salt
- ½ teaspoon vanilla extract
- Zest of 1 lime
Gelatin Mixture
- 2 teaspoons powdered gelatine (8 grams)
- 2 tablespoons cold water (30 ml)
Serving Suggestions
- 3-4 passion fruits
- 150 g fresh strawberries
Instructions
- Bloom the Gelatin: Pour the cold water into a small bowl and sprinkle the powdered gelatin evenly over the surface. Let it sit for a few minutes until the gelatin fully absorbs the water and softens.
- Prepare Ramekins: Lightly grease the ramekins with coconut oil to ensure easy unmolding later. Place the ramekins on a small tray for stability.
- Heat Coconut Milk Mixture: In a medium saucepan, combine the coconut milk, sugar, sea salt, and lime zest. Heat gently, stirring occasionally until the sugar dissolves completely, but be careful not to let the mixture boil. Remove from heat.
- Add Vanilla and Gelatin: Stir in the vanilla extract and the softened gelatin into the warm coconut mixture. Use a whisk to blend thoroughly until the gelatin dissolves completely. If the gelatin does not dissolve fully, return the mixture briefly to low heat, stirring constantly.
- Strain and Chill: Pour the coconut panna cotta mixture through a fine-mesh sieve into the prepared ramekins to ensure a smooth texture. Refrigerate for at least 5 hours or ideally overnight to set properly.
- Unmold the Panna Cotta: To serve, dip each ramekin halfway into a bowl of hot water for 10-15 seconds, then remove and invert onto a serving plate. Give the ramekin a gentle shake to release the panna cotta. If needed, repeat the warming or gently run a knife around the edges.
- Serve with Fresh Fruit: Garnish the panna cotta with fresh passionfruit pulp and macerated strawberries (strawberries mixed with a little sugar to release juice) or other seasonal fruits like pineapple or kiwi for a bright, fruity finish.
Notes
- Do not boil the coconut milk mixture to prevent curdling and preserve the smooth texture.
- Blooming gelatin properly is key to achieving the perfect set without lumps.
- Greasing ramekins with coconut oil aids in easy unmolding of the panna cotta.
- Using a fine-mesh sieve when pouring ensures the silky consistency of the dessert.
- Refrigerate for a minimum of 5 hours but overnight is preferred for best texture.
- Macerate strawberries with sugar beforehand to enhance their sweetness and juiciness.
