Quick and Easy Passion fruit Coconut Panna cotta

by admin
Passion fruit panna cotta

This Passion fruit Coconut Panna cotta is the perfect summer dessert that will certainly impress everyone! As fancy as it looks, it is incredible quick and easy to make with very few and simple ingredients. Creamy, silky coconut panna cotta with aromatic passion fruit compote on coconut Pâte sablée cookie is the most delicious healthy summer dessert that you have to try!

Once you are comfortable with this Passion fruit Coconut Panna cotta recipe, it is super to easy experiment with different flavours and make endless variations of the initial recipe. Key is balancing the flavours, keeping it fresh and summery and getting the texture right that is stable but slightly jiggly. Let´s get started!

Passion fruit panna cotta

What is panna cotta?

Panna cotta (Italian for “cooked cream”) is an Italian dessert of sweetened cream thickened with gelatin and molded. The texture should be stable and jiggly, in the meantime more of custard and less of a jelly. Flavouring can be prepared in a great variety from coffee, coconut, vanilla, or other flavourings.

The name Panna cotta is not mentioned in Italian cookbooks before the 1960s, yet it is often cited as a traditional dessert of the northern Italian region of Piedmont. One unverified story says that it was invented by a Hungarian woman in the Langhe in the early 1900s.

Passion fruit panna cotta

What does Panna cotta taste like?

Panna cotta is super versatile and can be flavoured or paired with almost anything you would normally use in dessert recipes, eg. strawberry, mango, vanilla etc. Classic panna cotta has a silky, creamy texture and a milky, sweet taste although typically well balanced in sweetness and more on the refreshing side than being super sweet. This Passion fruit Coconut Panna Cotta has a super natural coconut flavour that pairs wonderful with the tangy, fruity passion fruit compote.

Can I make panna cotta without gelatin?

Yes, you can however need to use another thickening agent eg. agar agar since both the coconut puree and the fruit puree needs to thicken otherwise it would not set. Using agar agar instead of gelatin, in fact would turn this Passion fruit Coconut panna cotta into vegan. While using agar agar, make sure you check the instructions on the package eg. how much agar agar need to be used to replace x gram gelatin, and make your calculation accordingly.

Passion fruit panna cotta

Some important notes regarding the INGREDIENTS of this Passion fruit Coconut panna cotta recipe

For the Passion fruit Coconut Panna cotta

  1. Coconut: I am using high fat (22-24%) coconut puree that is thick and creamy, so not the one that is watery. Please check the pic below to see the consistency of the coconut cream. This thick, creamy coconut cream makes the panna cotta rich, and gives a super natural, strong coconut flavor without using any artificial flavourings. If it is not available in your local supermarket, try at the “Asian food” section
  2. Sugar:  Simple granulated sugar is fine here and only a small amount. If you like desserts very sweet, you may use more sugar that stated in the recipe. If you want to learn about the different types of sugar and how to use them in baking, please read my article in here
  3. Passion fruit puree: Fresh or frozen passion fruit pure both work. The quantity stated on the recipe card is referring to once seeds are removed. Please note, that I kept a very small amount of passion fruit seeds the puree so visually the dessert looks like it contains passion fruit, however I suggest to remove majority of the seeds as it can get quite unpleasant and destroys the creaminess
  4. Gelatin: It´s an odorless, tasteless and colorless thickening agent, very often used by pastry chefs particularly in mousse cakes. Powder or sheet versions are available, in my recipes I always use sheet (1,7 g / sheet), which I found easier to handle. You can replace it by gelatine powder of the same weight. If using sheet, simple soak the gelatine sheet into cold water for a few minutes before you need them and use it according to the recipe. Please note, that gelatine is not suitable for vegetarians. Agar agar can be a good substitution for vegetarians please see my notes above at “Can I make panna cotta without gelatine?”
Passion fruit panna cotta ingredients

For the Pâte Sablée cookie

  1. Flour: I am using pastry flour for this Pâte Sablée cookie recipe, feel free to use AP if can’t find pastry flour in your local supermarket. If you want to be a Pro when it comes to deciding what type of flour to use in your baking, please read my article in here
  2. Almond: Some Pâte Sablée recipes contain almond, some don’t, I prefer mine with some almond flour in it from taste and texture point of view. It is worth to buy good quality ground almond, without skin. Almond can be replaced with hazelnut, walnut, pistachio flour too
  3. Sugar: This shortcrust is made with a small amount of icing sugar that makes the tart case sweet but not overly sweet
  4. Salt: An essential ingredient in most of the dessert recipes. Balances flavour and enhances other ingredients. This is a sweet tart dough and I just love that extra very mild salty kick at the end
  5. Butter: Use always unsalted as you want to be in control of the quantity of the salt. I am using 82% fat content butter in all my recipes. While in most of the recipes butter needs to be on room temperature, this is an exception and you have to take it very seriously. Butter needs to be chilled, which means take the butter out of the fridge, cut into cubes then place it into the freezer for 10-15 minutes before using it.
  6. Egg: Room temperature as always. Egg can´t be left out or replaced unless you have the knowledge to totally reformulate the recipe
  7. White chocolate: The cookies are brushed with a small amount of melted white chocolate. It has two functions: 1. ads a layer on the cookie so it won´t get soggy from the panna cotta 2. grated coconut better sticks to the cookie
  8. Shredded Coconut: The cookies are hinted with a generous amount of shredded coconut, it will give flavor as well as a layer on the cookie under the panna cotta

Making this Pâte Sablée cookie is totally optional. I love the extra layer and texture and a bit of cookie next to the creamy Panna cotta, but it is also totally fine to skip it and serve your Panna cotta on a plate instead.

Passion fruit panna cotta process
sable cookies, melted white chocolate, coconut

5 tips regarding the TECHNIQUE of making this Passion fruit Coconut Panna cotta recipe

1. How to make Coconut Panna cotta

Making Panna cotta is shockingly easy! Once you try it, I can guarantee that you will make it over and over again, it is so quick and simple.

  1. Soak gelatin sheets into cold water
  2. Heat coconut cream with sugar until just simmering and sugar fully dissolves
  3. Remove saucepan from heat, squeeze excess water from gelatine sheets and stir them into the coconut cream

That´s it! I told you, making panna cotta is shockingly easy!

Passion fruit panna cotta process

2. How to make Passion fruit compote for this Panna cotta

Making the passion fruit puree compote for this coconut panna cotta is also super quick and simple and the process is basically very similar to making the panna cotta part.

  1. Soak gelatin sheets into cold water
  2. Run passion fruit puree through a sieve to get rid of most of the seeds. Keep in a few only
  3. Heat passion fruit puree with sugar until just simmering and sugar fully dissolves
  4. Remove saucepan from heat, squeeze excess water from gelatine sheets and stir them into the passion fruit puree

The process is dead simple, isn’t it?

Passion fruit panna cotta proocess

3. What equipment is needed to make this Passion fruit Coconut Panna cotta recipe

You can totally use a glass to make panna cotta, however if you want to take your panna cotta to the next level I suggest you invest into a mold, like the I use to make this wonderful pattern between the coconut and passion fruit layer.

The product I am using is a rather affordable mould from Silikomart called Mini Color. It is perfect to make panna cotta or even mini mousse cakes, I am very pleased with it! It is super easy to release the frozen product from the mold, but make sure that 1. the product has to be fully frozen 2. you have to press it gently and evenly particularly the middle part

As mentioned, you can make this Passion fruit Coconut Panna cotta with or without mold. The mold makes it extra special and professional looking but feel free to layer the coconut and passion fruit layers on top of each other in a glass, if that is what you have available.

Passion fruit panna cotta process

4. How to assemble this Panna cotta

If you are working with the above mentioned Silikomart mini Color mold, the assembling process is super easy but step by step process. Make sure you leave each layer in the freezer to set before proceeding to the next one so they won´t melt together

  1. Prepare the coconut panna cotta part as per recipe
  2. Prepare the passion fruit part as per recipe
  3. Since both coconut panna and the passion fruit part contains gelatin, you have to be careful not letting them fully set before fully assembling in the mold, so don´t let them fully cool down and stir them occasionally
  4. Grab your Silikomart Color mold and let´s start the assembling process
  5. Pipe the white part (coconut panna cotta) into the very middle of each cavity
  6. Then pipe some more coconut panna cotta into the outer circle
  7. Then place mold in to the freezer for 15 min so that the coconut part will set before proceeding to the next step
  8. Leave the rest of the coconut cream on room temp and stir it occasionally so it won´t set
  9. Once coconut part fully sets in the freezer, proceed with piping the passion fruit part on top
  10. Freeze the mold again now for 30 minutes
  11. Make sure you continue occasionally stirring the remaining coconut part so it won´t set while mold is in the freezer
  12. Once passion fruit part fully sets in freezer, proceed with piping the remaining white (coconut) part on top
  13. Let it chill in the freezer for min 6h, overnight is even better
  14. After products are fully frozen, gently but firmly release them from the mold. Make sure you press the middle particularly so it won´t stuck into the mold

As you can see the assembling process of this Passion fruit Coconut Panna cotta is very easy but must happen step by step. If you are making this panna cotta in a glass, instead of the mold, assembling process is similar, make sure you wait in between the layers. Obviously, you won´t need freeze it, it is enough if you chill it, as you will be eating it out of the glass you assembled in.

Passion fruit panna cotta process
Pipe the white part (coconut panna cotta) into the middle of each cavity
Passion fruit panna cotta process
Then pipe some more coconut panna cotta into the outer circle
Passion fruit panna cotta process
Once coconut part fully sets in the freezer, proceed with piping the passion fruit part on top
Passion fruit panna cotta process
Once passion fruit part fully sets in freezer, proceed with piping the remaining white (coconut) part on top
Passion fruit panna cotta process
Let it chill in the freezer for min 6h, overnight is even better
Passion fruit panna cotta process
only release them from the mold when they are fully frozen

5. How to make Pâte Sablée cookie “serving plate” for the panna cotta

Making the Pâte Sablée cookie for this Passion Fruit Coconut Panna cotta is totally optional. Often, panna cotta is served on a plate, but I really enjoy a layer of delicious crunchy buttery cookie under the dreamy creamy Panna cotta. Make sure you check out my Ultimate Pâte Sablée Guide that explains everything about how to make sweet shortcrust including ingredients, technique, equipment and even more.

For the cookie base all you need is 6 cookies that are larger in diameter than the size of the panna cotta. I suggest to bake the cookies in between two perforated baking mat so they don´t puff up during baking, check it out in here: Perforated “air” baking mat.

Once cookies are baked, melt a small amount of white chocolate, brush one side of the cookies and hint with shredded coconut. Let chocolate set on the cookies before using it as a “serving plate” for the panna cotta.

Place frozen panna cotta on top of the sable cookie and let it get unfrozen in the fridge.

Voila, your Passion Fruit Coconut Panna cotta is ready! Once unfrozen, decorate with a green leaf.

Passion fruit panna cotta process
unbaked sable cookies
Passion fruit panna cotta process
brush them with melted white chocolate
Passion fruit panna cotta process
hint with coconut before using the cookies as a “serving plate” for the panna cotta
Passion fruit panna cotta process
place one panna cotta on each of the cookies while panna cotta is frozen
Passion fruit panna cotta process
decorate with a green leaf

STAY TUNED

Subscribe to my recipes, sweet tips & latest travel news.
Passion fruit panna cotta

RECIPE CARD – Passion Fruit Coconut Panna cotta

5 from 3 votes
Print Pin Rate
Course: Dessert
Cook Time: 1 hour
Waiting time: 8 hours
Total Time: 9 hours
Servings: 6
Calories: 298kcal

Equipment

Ingredients

For the coconut part

  • 400 g Coconut puree thick, high fat (22-24%), not the watery one
  • 80 g Granulated sugar
  • 4 Gelatine sheets 1.7g gelatin / sheet

For the passion fruit part

  • 250 g Passion fruit puree fresh or frozen, seeds removed, leave in only a few seeds in it
  • 100 g Granulated sugar
  • 4 Gelatine sheets 1.7g gelatin / sheet

Sable cookie

  • 45 g Icing sugar
  • 115 g AP flour
  • 15 g Almond flour
  • Pinch of salt
  • 55 g Unsalted butter very cold
  • 25 g Egg approx. half egg
  • White chocolate
  • Shredded coconut

US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.

Instructions

Sable cookie

  • Check out my sweet shortcrust guide to make the sable cookies in here
  • Once cookies are baked, melt a small amount of white chocolate and brash the cookies with it
  • Dust with shredded coconut and set aside

Panna cotta

  • Prepare the coconut part: Soak gelatine sheets into cold water
  • Heat coconut puree and sugar until simmering and sugar dissolves
  • Remove saucepan from heat, squeeze excess water from gelatine sheets and stir them into the coconut mixture. Set it aside
  • Prepare the passion fruit part: Soak gelatin sheets into cold water
  • Run passion fruit puree through a sieve to get rid of most of the seeds. Keep in a few only
  • Heat passion fruit puree with sugar until just simmering and sugar fully dissolves
  • Remove saucepan from heat, squeeze excess water from gelatine sheets and stir them into the passion fruit puree. Set it aside

Assemble

  • Since both coconut part and the passion fruit part contains gelatine, you have to be careful not letting them fully set before fully assembling in the mold, so don´t let them fully cool down and stir them occasionally
  • Grab your Silikomart Color mold and let´s start the assembling process. Pipe the white part (coconut panna cotta) into the middle of each cavity, then pipe some more coconut panna cotta into the outer circle
  • Then place mold in to the freezer for 15 min so that the coconut part will set before proceeding to the next step. Leave the rest of the coconut cream on room temp and stir it occasionally so it won´t set
  • Once coconut part fully sets in the freezer, proceed with piping the passion fruit part on top
  • Freeze the mold again now for 30 minutes. Make sure you continue occasionally stirring the remaining coconut part so it won´t set while mold is in the freezer
  • Once passion fruit part fully sets in freezer, proceed with piping the remaining white (coconut) part on top. Let it chill in the freezer for min 6h, overnight is even better
  • After products are fully frozen, gently but firmly release them from the mold. Make sure you press the middle particularly so it won´t stuck into the mold
  • Place each panna cotta onto the coconut sable cookie while panna cotta is frozen
  • Let panna cotta gets unfrozen in the fridge

Nutrition

Calories: 298kcal | Carbohydrates: 48g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 144mg | Potassium: 38mg | Fiber: 1g | Sugar: 38g | Vitamin A: 252IU | Calcium: 32mg | Iron: 1mg
Tried this recipe?Mention @spatuladesserts or tag #spatuladesserts would love to see your creation on Instagram!

Quick and Easy Passion fruit Coconut Panna cotta

You may also like

Leave a Comment

RATE THE RECIPE




This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More