Sensational Passion Fruit Panna Cotta is made with coconut milk and will make you fly right to the tropics. A light and easy dessert to make for the whole family.

Panna Cotta means cooked cream in Italian, originating from northern Italy, Piedmont. It’s a simple dessert often aromatized with vanilla, rum or coffee and topped with fruity coulis or caramel. However, this time it will be a Tropical flair with this Passion Fruit Panna Cotta version!

Passion fruit coconut Panna Cotta

Types of Passion Fruits

In South and Central America, they call the larger yellow passion fruit; Maracuya. This yellow version of passion fruit is more present than the purple one. In South America, they make ceviche, cocktail, cheesecake and ice cream with it, a reasonably common fruit. Although, in northern countries, finding those deliciously perfumed fruits can get tricky and usually only the purple one is found.

Passion fruit coconut PannaCotta

Variations

You could easily replace the passion fruit with any tropical fruit like pineapple, mango, or even strawberries would be great in there. Keep some juice and some fruit bits, and voila!

Is it Ripe or Not?

ripe passion fruit

Whether you found a yellow or purple variety, make sure it sounds full by shaking it, and just like avocados, don’t dare open a firm, polished one. You need it to be slightly wrinkled to get to the sweet juice! The seeds are comestible and beneficial to your health, but if you prefer smoother results, strain the passion fruit in a meshed sieve.

Other Passion Fruit Recipes

Passion Fruit Panna Cotta

5 from 1 vote
Prep Time 15 minutes
Cook Time 5 minutes
resting time 3 hours
Total Time 20 minutes
Servings 5 people
Calories 437
Passion Fruit Panna Cotta is made with coconut milk; for anyone digging tropical flavours, this is the way to go!

Ingredients

  • 400 ml coconut milk
  • 200 ml heavy cream (35% fat)
  • 100 g sugar
  • 10 g gelatin neutral (or 3 gelatin sheets)
  • 4 passion fruits
  • 1 pinch salt

Instructions 

  • Soak the gelatin sheets in cold water for a few minutes to soften them up.
  • Add the sugar, coconut milk and gelatin powder to a small saucepan and mix well until dissolved.
  • Add the cream and mix.
  • Warm up the cream a bit *until the gelatin sheets get dissolved or before the liquid starts simmering. (it should not cook, even if it’s called cooked cream in Italian…)
  • Add to recipients of your choice, cool a bit and cover with plastic wrap.
  • Let sit in the refrigerator for about 3-4 hours before serving.
  • When ready to serve, cut the passion fruit in two, add the content to a bowl and check if ripe. (add a little syrup or honey if too acidic)
  • Serve on top of the panna cotta.

Notes

Store easily for a few days in the fridge.
Author: Marie Breton
Calories: 437kcal
Course: Postre
Keyword: coconut, dessert, panna cotta, passion fruit

Nutrition

Calories: 437kcal | Carbohydrates: 39g | Protein: 6g | Fat: 31g | Saturated Fat: 24g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 45mg | Sodium: 52mg | Potassium: 444mg | Fiber: 7g | Sugar: 29g | Vitamin A: 1456IU | Vitamin C: 21mg | Calcium: 50mg | Iron: 4mg
Nutrition Facts
Passion Fruit Panna Cotta
Amount per Serving
Calories
437
% Daily Value*
Fat
 
31
g
48
%
Saturated Fat
 
24
g
150
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
45
mg
15
%
Sodium
 
52
mg
2
%
Potassium
 
444
mg
13
%
Carbohydrates
 
39
g
13
%
Fiber
 
7
g
29
%
Sugar
 
29
g
32
%
Protein
 
6
g
12
%
Vitamin A
 
1456
IU
29
%
Vitamin C
 
21
mg
25
%
Calcium
 
50
mg
5
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.

14 Comments

  1. mdivadomestica Reply

    How very tropical! Perfect for summer. Panna cotta is one of my family’s favourite desserts.

  2. I love panna cotta, and I think the passion fruit adds a nice balance to it ! Looks lovely ! Thanks for sharing the recipe !

  3. This is so pretty! I’ve never had panna cotta and I clearly need to rectify that. I love the passion fruit jelly. It adds such a unique flair.

  4. 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!

    • 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.

  5. Pingback: RIDICULOUSLY DELICIOUS SINGLE SERVING DESSERTS – My Organic Diary

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