Introduction

This Passion Fruit Panna Cotta is a refreshing and creamy dessert, made without gelatin and perfectly suited for a vegan or vegetarian diet. It combines tropical passion fruit flavors with a smooth coconut cream base, creating a light yet indulgent treat.

The image shows a smooth, dome-shaped creamy dessert with a light pale yellow base layer that has a soft, silky texture. On top and around the base, there is a thick, bright yellow sauce layer that flows gently and has a glossy finish. Scattered on the sauce are small, round black seeds, adding contrast and texture. The dessert sits on a white plate against a white marbled textured surface in soft light. In the background, a similar dessert is partially visible on another white plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

160 g (⅔ cup) passion fruit pulp (without seeds) extracted from about 8-10 passion fruits
240 ml (1 cup) almond milk or soy milk/oat milk
100 g (½ cup) granulated sugar
¾ teaspoon agar-agar powder
240 g (1 cup) coconut cream or chilled full-fat canned coconut milk
1 teaspoon vanilla extract (optional)

For the Passion Fruit Coulis (optional)

200 g (¾ cup + 2 tablespoons) passion fruit pulp (with seeds)
100 g (½ cup) granulated sugar
1 tablespoon lime juice, freshly squeezed

Instructions

Step 1: Separate the passion fruit juice from the seeds. Place the passion fruit pulp into a food processor and blitz for about 30 seconds until the juice separates from the seeds.
Step 2: Sift the mixture through a fine-mesh sieve to remove the seeds, reserving the juice for the panna cotta.
Step 3: In a small saucepan, combine the passion fruit juice, almond milk, sugar, and agar-agar powder. Whisk thoroughly and simmer over medium heat for 5 minutes to dissolve the agar.
Step 4: Remove from heat and whisk in the coconut cream and vanilla extract. Return to medium-low heat and gently warm until the coconut cream melts into the mixture; avoid boiling.
Step 5: Strain the mixture again through a fine-mesh sieve into a heat-proof bowl or large jug to ensure smoothness.
Step 6: Pour the mixture into molds or individual serving containers, such as silicone molds, yogurt containers, or glass bowls.
Step 7: Cool slightly for 10 minutes, cover with lids or plastic wrap, and refrigerate for at least 4 hours or overnight until set.
Step 8: For the coulis, combine passion fruit pulp with seeds, sugar, and lime juice in a saucepan. Bring to a simmer and cook for 5 minutes, stirring regularly. Remove from heat and cool to room temperature.
Step 9: To serve, remove panna cotta from the molds by placing a plate on top and inverting gently, or loosen edges with a knife if using glass or ceramic bowls.
Step 10: Spoon the passion fruit coulis over the panna cotta just before serving for a vibrant, tangy finish.

Tips & Variations

Use fresh passion fruit for the best flavor, but frozen pulp can be substituted when fresh is unavailable.
Adjust the sugar in the coulis according to your preferred sweetness and tartness.
If you don’t have agar-agar, use 1 teaspoon of gelatin powder, but note this will no longer be a vegan recipe.
Try swapping almond milk for oat or soy milk for a different but equally creamy texture.

Storage

Store panna cotta in the refrigerator covered with lids or plastic wrap for up to 3 days. The coulis can be stored separately in an airtight container in the fridge for up to 5 days. Reheat the coulis gently if desired, but serve panna cotta chilled for best texture.

How to Serve

A small, smooth yellow pudding sits centered on a white plate, its shape resembling an upside-down cup. It is covered by a bright orange-yellow sauce that gently spills down its curved sides and pools around the base. Scattered across the sauce and pudding are small, shiny black seeds adding contrast. In the background, there is another similar pudding on a white plate and parts of red fruit visible near the edges, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this panna cotta without coconut cream?

You can substitute coconut cream with full-fat canned coconut milk, but make sure it is well chilled to help achieve a creamy texture. Alternatively, use another plant-based cream, but the flavor may vary.

How can I tell when the panna cotta is fully set?

The panna cotta will be firm to the touch and slightly springy after 4 hours in the refrigerator. For best results, chill overnight to ensure it holds its shape when unmolded.