Passion Fruit Panna Cotta (No Gelatin) Recipe
This Passion Fruit Panna Cotta recipe offers a creamy, refreshing dessert made without gelatin, using agar-agar as a natural setting agent. The panna cotta is delicately flavored with passion fruit pulp, coconut cream, and vanilla, creating a tropical treat that’s both dairy-free and vegetarian-friendly. Served with a tangy passion fruit coulis, this dessert balances sweetness and tartness beautifully, perfect for a light, elegant finish to any meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 25 minutes
- Yield: 5 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: Fusion
- Diet: Vegetarian
Ingredients
Scale
Panna Cotta
- 160 g (⅔ cup) passion fruit pulp (without seeds), extracted from approximately 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)
Passion Fruit Coulis (optional)
- 200 g (¾ cup + 2 tablespoons) passion fruit pulp (with seeds)
- 100 g (½ cup) granulated sugar
- 1 tablespoon freshly squeezed lime juice
Instructions
- Separate passion fruit juice and seeds: Add the passion fruit pulp to a food processor and blitz for about 30 seconds to separate the juice from the seeds.
- Sift: Press the mixture through a fine-mesh sieve to remove the passion fruit seeds, collecting the juice.
- Cook: 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 activate the agar-agar.
- Add flavors and cream: Remove the saucepan from heat and whisk in the coconut cream and vanilla extract, if using. Return the saucepan to medium-low heat and gently warm until the coconut cream melts into the mixture, avoiding boiling.
- Sift again: Pass the mixture through a fine-mesh sieve into a heat-proof bowl or large jug to ensure smoothness.
- Mold: Divide the mixture evenly into serving containers, such as panna cotta molds, yogurt containers, or glass bowls.
- Set: Allow the mixture to cool slightly for 10 minutes, then cover with lids or plastic wrap. Refrigerate for at least 4 hours or overnight to set firmly.
- Prepare passion fruit coulis: In a saucepan, combine passion fruit pulp with seeds, sugar, and lime juice. Bring to a simmer and cook for 5 minutes while whisking regularly. Remove from heat and cool to room temperature.
- Serve: To unmold panna cotta, remove lids or plastic wrap, place a serving plate on top of each mold, invert, and gently push the edges to release. If using glass or ceramic bowls, run a knife around the edges before serving. Pour the chilled passion fruit coulis over the panna cotta just before serving.
Notes
- For the passion fruit pulp, use fresh passion fruits for the best flavor; the seeds are removed by blending and straining.
- Agar-agar powder is a vegetarian substitute for gelatin and must be simmered to activate its setting properties.
- Full-fat coconut cream or canned coconut milk adds richness and creaminess while keeping this recipe dairy-free.
- The passion fruit coulis is optional but adds a vibrant tart contrast to the creamy panna cotta.
- Refrigerate panna cotta for at least 4 hours to ensure it fully sets before serving.
Keywords: Passion Fruit Panna Cotta, gelatin-free panna cotta, agar-agar dessert, dairy-free dessert, tropical panna cotta, vegan panna cotta
