Coconut Panna Cotta and Passion fruit

Passion fruit coconut PannaCottaCoconut Panna Cotta with a topping of delicious passion fruit, those tropical flavors will make you fly right to the turquoise water and coconut lands. The coconut Panna Cotta is so easy to make and impossible to miss. Panna Cotta means, cooked cream, in Italian and originate from the northern part of Italy, Piedmont. It’s a simple dessert often aromatized with whether, vanilla, rum or coffee and topped with some fruity coulis or caramel. A pure delight!pannapinpannapin

Passion fruit coconut PannaCottaFor this version, the Panna Cotta is made of half part coconut milk and cream, the topping is a delicious passion fruit coulis. Those fruits aren’t the easiest to find outside of tropical or subtropical zones. In South and Central America they call the bigger yellow passion fruit; Maracuya. This yellow version of passion fruit is way more present then the purple one. In Peru, where I’ve stayed for months, they make ceviche, cocktail, cheesecake and ice cream with it, a fairly common fruit. In contrast with the northern countries, where it can get tricky to find those deliciously perfumed fruits. This recipe can use both types of passion fruit, just be carefull with the acidity level of the yellow one, you should add a bit of sweetener to it if it’s not ripe enough, which is often the case.

So let’s make those tropical flavors going!

Coconut Panna Cotta and Passion fruit

Makes 4-6 portions

  • Passion fruit coconut PannaCotta400ml coconut milk (1 can)
  • 200ml of heavy cream (35%)
  • 100g sugar
  • 10g gelatin neutral powder (or 3 gelatin sheets)
  • 3-4 yellow passion fruit (5-6 purple ones)
  • extra sweet syrup (cooked sugar into water) or honey 
  1. *if you use the sheets; Soak the gelatin sheets in cold water a few minutes to soften them up
  2. In a small pot add the sugar, coconut milk and gelatin powder and mix good until dissolved
  3. Add the cream and mix
  4. Warm up the cream a bit *until the gelatin sheets gets dissolved or before the liquid starts simmering (it should not really cook, even if it’s called cooked cream in Italian…)
  5. Add to recipients of your choice, cool a bit and cover with a plastic wrap
  6. Let sit in the refrigerator for about 3-4 hours before serving  (you can keep them for a few days in the fridge)
  7. When ready to serve, cut the passion fruit in two, add the content to a bowl and check for the acidity level, add syrup or honey to your taste
  8. Discard the fibers, if any, and add to the panna cotta

Enjoy the tropics!

Passion fruit coconut PannaCotta

14 thoughts on “Coconut Panna Cotta and Passion fruit

  1. What a beautifully made (and beautifully photographed!) dessert. I love that you let the passion fruit shine by putting it on top like that. I think it’s such a bold, delightful flavour that it really deserves to be given the starring role. Well done!

    Liked by 1 person

    1. If you don’t find passion fruit, pineapple is great on top too, and keep the dish tropical;) You won’t regret to try, plus it’s so easy.


  2. I have been thinking of these 2 flavors together in a dessert and I see this recipe! Pannacotta it is that I am going to make!

    Liked by 1 person

Leave a Reply to Cassie @ Crumb Kitchen Cancel reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s