Coconut Milk Passion Fruit Panna Cotta

This is another one of those easy peasy desserts that I made when I had guests coming over. It’s classic but with a twist. Instead of using cream to make the traditional panna cotta (which is cooked cream), I used coconut milk instead (which makes it less ‘heavy’ compared to the taste of cream). I got the recipe from here, and after trying it myself, I say it’s definitely a keeper!

Coconut Milk Panna Cotta with Passion Fruit Sauce

makes 6 mini individual desserts

Stuff I used

‘cream base’
1 can (15 oz) of coconut milk
1 vanilla bean (cut a slit length wise on the vanilla bean and use the back of a knife to scrape out the little seeds)
1/4 cup of white sugar

‘gelatin base’
1 3/4 teaspoon of gelatin powder
2 tablespoon of cold water

‘passion fruit sauce’
juice of 2 passion fruits (basically scraping all the seeds out from the passionfruit and putting it through a strainer)

Putting it all together

First mix the gelatin powder and cold water together and let it solidify. Set aside.

In a saucepan heat the coconut milk, sugar and vanilla bean bits and seed itself to a boil. Whisk a bit of the coconut milk into the gelatin bowl until it dissolves. Pour the gelatin mixture back into the bigger saucepan and make sure everything is well mixed and dissolved.

Pour mixture through strainer to remove any clumps and the vanilla bean.

Then pour into serving cups and refrigerate for at least a couple hours until the ‘panna cotta’ sets. (I just left it overnight). Before serving, spoon some passion fruit juice on top. (But really you can use ANY topping your heart desires.. berry sauce, fresh fruit, coconut flakes and nuts…etc)

The sourness from the passion fruit juice will compliment the sweet coconut panna cotta (make sure you try the juice to see if it’s TOO sour before serving. If so, you may want to cook it with a little sugar and let it cool before serving). 🙂 bon appetit!


About evie

Teacher/Cook/Entrepreneur/Explorer... View all posts by evie

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