Go Back
+ servings
a Coconut panna cotta with Passion fruit.
Print Recipe
5 from 21 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 hr
Waiting time8 hrs
Total Time9 hrs
Course: Dessert
Cuisine: Italian
Servings: 6
Calories: 298kcal
Author: Kata

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
  • 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

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

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