Coconut Panna cotta with Passion fruit

5 from 22 votes

Coconut Panna cotta with Passion fruit

This creamy Coconut Panna Cotta with Passion fruit is a light and refreshing dessert that is bursting with coconut flavor. As fancy as it looks, making Panna cotta is incredibly quick and easy with very few and simple ingredients, in fact, this recipe is dairy-free.

Prep Time1

Waiting time8

Total Time9

Course: Dessert

Cuisine: Italian

Servings:

Calories: 298kcal

Author: Katalin Nagy

Equipment

Digital scale
Silikomart mini Color mold
Piping bag

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
100 g Granulated sugar
4 Gelatine sheets 1.7g gelatin / sheet

Sable cookie (optional)

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 melted
Shredded coconut

Metric - US Customary

Instructions

Sable cookie

Check out my pate sablee recipe to make the cookies in here
Once cookies are baked and cooled to room temperature, 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. 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
Place mold in to the freezer for 15 min so that the coconut part can set before proceeding to the next step. Leave the rest of the coconut cream at 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 occasionally stir 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 panna cottas 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 the panna cotta thaw either at room temp or in the fridge
Store refridgarated for 2-3 days

Nutrition