If you have a soft spot for silky, refreshing desserts with a tropical twist, then I cannot wait for you to fall in love with the Passion Fruit Panna Cotta with Coconut Cream and Lime Passion Fruit Coulis Recipe. This treat is a beautiful, dairy-free panna cotta that uses coconut cream to provide its luscious texture and almond milk paired with delicate agar-agar for that perfect set without gelatin. The vibrant passion fruit topping, combined with a tangy hint of lime, brings this dessert to life, making every spoonful a dreamy dance of tart and creamy flavors. It’s not just a dessert—it’s an experience that feels like sunshine on a plate.
Ingredients You’ll Need
Preparing this tropical delight means gathering a handful of simple yet fantastic ingredients. Each one plays a crucial role in achieving that ideal balance of creaminess, sweetness, and tang that this passion fruit panna cotta offers. Plus, they’re easy to find and work with, making this recipe approachable for any home cook.
- Passion fruit pulp (without seeds) 160g: This delivers the star fruity flavor and vibrant color; fresh passion fruits work best for that pure taste.
- Almond milk 240ml: A smooth, nutty base that blends beautifully with coconut cream and keeps the dish dairy-free.
- Granulated sugar 100g: Balances the tartness of the passion fruit and adds just the right sweetness.
- Agar-agar powder ¾ teaspoon: The magic ingredient for setting the panna cotta firm without gelatin.
- Coconut cream 240g: Adds rich creaminess and tropical depth, essential for the silky texture you crave.
- Vanilla extract 1 teaspoon (optional): Introduces a subtle warmth and complexity to the creamy base.
- Passion fruit pulp (with seeds) 200g: Used for the coulis, this adds texture and a fresh burst of intense flavor.
- Granulated sugar 100g: Sweetens the coulis to complement the natural tartness of passion fruit.
- Fresh lime juice 1 tablespoon: Gives the coulis a zesty, bright finish that lifts the entire dish.
How to Make Passion Fruit Panna Cotta with Coconut Cream and Lime Passion Fruit Coulis Recipe
Step 1: Preparing the Passion Fruit Base
Start by separating the passion fruit juice from its seeds. Blend the pulp in a food processor for about 30 seconds until the juice separates. Then press this mixture through a fine sieve which will leave you with a silky smooth juice, free from seeds that could interfere with your panna cotta’s delicate texture.
Step 2: Cooking the Panna Cotta Mixture
Pour your freshly strained passion fruit juice into a saucepan and add almond milk, sugar, and agar-agar powder. Whisk everything together until well combined, then simmer on medium heat for 5 minutes. This gently dissolves the agar-agar, the setting agent, ensuring your panna cotta will hold its shape beautifully without any graininess.
Step 3: Incorporating Coconut Cream and Vanilla
Remove the pan from heat, then whisk in the coconut cream and vanilla extract if using. Return the mixture to medium-low heat and warm it through just until the coconut cream has melted into the liquid. Remember, no boiling here—just a gentle warming to marry the flavors perfectly.
Step 4: Straining and Molding
Pass the mixture once again through a fine sieve into a heatproof bowl or jug to catch any lingering bits for an impeccably smooth panna cotta. Divide the mixture into your chosen molds or containers—silicone molds or small bowls work well. Let them cool for about 10 minutes before covering and chilling for at least 4 hours, or even overnight for the best set.
Step 5: Making the Lime Passion Fruit Coulis
For the coulis, combine the passion fruit pulp with seeds, sugar, and fresh lime juice in a saucepan. Bring it to a gentle simmer while whisking frequently for about 5 minutes until the sugar has dissolved and the flavors meld. Remove from heat and let it cool to room temperature; the seeds provide a slight crunch that contrasts beautifully with the panna cotta’s smoothness.
Step 6: Unmolding and Serving
When ready to serve, carefully invert each panna cotta onto a plate. With silicone molds, a little coaxing at the edges helps it pop out easily, while glass or ceramic dishes might need a gentle knife around the sides. Spoon the vibrant lime passion fruit coulis generously on top, letting its zesty juices cascade over the creamy base.
How to Serve Passion Fruit Panna Cotta with Coconut Cream and Lime Passion Fruit Coulis Recipe
Garnishes
Elevate your panna cotta with fresh mint leaves for a flash of green and refreshing aroma. Toasted coconut flakes add a wonderful crunch, while edible flowers bring an elegant, colorful touch—perfect for entertaining or simply treating yourself.
Side Dishes
This panna cotta shines on its own as a dessert but pairs wonderfully with tropical fruit salads or light citrus sorbets. Keep it light and fresh to complement the dessert’s creamy texture and vibrant passion fruit flavors rather than overpower them.
Creative Ways to Present
Try layering the passion fruit panna cotta in clear glasses with fresh fruit or granola for a delightful parfait twist. Serving in mini mason jars also makes this an adorable party treat. Playing with glassware showcases the panna cotta’s beautiful pale yellow shade topped with that richly colored coulis.
Make Ahead and Storage
Storing Leftovers
You can store leftover panna cotta in the fridge, covered tightly with plastic wrap or lids, for up to 3 days. Keep the coulis separately to maintain its freshness and vibrant flavor until ready to serve.
Freezing
While panna cotta works best fresh, you can freeze it in airtight containers for up to one month. Thaw overnight in the fridge before serving. Note that the texture may change slightly upon freezing but will still taste delicious.
Reheating
Since panna cotta is best enjoyed chilled, reheating is not recommended. Allow frozen panna cotta to thaw fully in the fridge; the texture should remain creamy and smooth without needing warming up.
FAQs
Can I use gelatin instead of agar-agar for this recipe?
Yes, you can substitute gelatin, but keep in mind agar-agar sets firmer and is plant-based, making this recipe completely vegan. Gelatin will create a softer set, so adjust measurements carefully.
What if I can’t find fresh passion fruit?
Fresh is best, but passion fruit pulp from a trusted brand works well too. Just make sure it’s unsweetened and pure for the best flavor and consistency.
Is this dessert suitable for vegans?
Absolutely! Using coconut cream and plant-based milk along with agar-agar makes the panna cotta vegan-friendly without sacrificing the creamy texture you love.
Can I prepare this dessert a day in advance?
Yes, preparing it the day before is ideal since panna cotta needs several hours to fully set. The flavors even deepen when it rests overnight.
How tart is the lime passion fruit coulis?
The coulis balances tartness from the lime and passion fruit with sweetness from the sugar, creating a bright and refreshing sauce that complements rather than overwhelms the creamy panna cotta.
Final Thoughts
There’s something truly special about the Passion Fruit Panna Cotta with Coconut Cream and Lime Passion Fruit Coulis Recipe that makes it a standout dessert for any occasion, whether it’s a casual family dinner or a fancy gathering. Its creamy, tropical flavors combined with the zingy coulis create a delightful harmony that’s both refreshing and indulgent. I encourage you to give this recipe a try—it’s not just a dessert but a little tropical escape you can enjoy right in your own kitchen.
Print
Passion Fruit Panna Cotta with Coconut Cream and Lime Passion Fruit Coulis Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 30 minutes (including chilling time)
- Yield: 5 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Vegan, Tropical
- Diet: Vegan
Description
This Passion Fruit Panna Cotta is a creamy and refreshing no-gelatin dessert made with passion fruit pulp, coconut cream, and almond milk, set using agar-agar. It features a luscious passion fruit coulis topping that balances sweetness with a tangy lime kick. Perfect for a light, tropical treat that is vegan and dairy-free.
Ingredients
Panna Cotta
- 160 g passion fruit pulp (without seeds) (extracted from approximately 8–10 passion fruits)
- 240 ml almond milk (or soy milk/oat milk)
- 100 g granulated sugar
- ¾ teaspoon agar-agar powder
- 240 g coconut cream (or chilled full-fat canned coconut milk)
- 1 teaspoon vanilla extract (optional)
Passion Fruit Coulis
- 200 g passion fruit pulp (with seeds)
- 100 g granulated sugar
- 1 tablespoon freshly squeezed lime juice
Instructions
- Separate passionfruit juice and seeds: Place the passion fruit pulp in a food processor and blitz for about 30 seconds to separate the juice from the seeds.
- Sift passionfruit juice: Press the blended mixture through a fine-mesh sieve to remove all seeds, collecting the smooth juice.
- Cook panna cotta base: In a small saucepan, combine the passionfruit juice, almond milk, sugar, and agar-agar powder. Whisk well and simmer over medium heat for 5 minutes to activate the agar.
- Add coconut cream and vanilla: Remove from heat and whisk in the coconut cream and vanilla extract. Return to low-medium heat and gently warm until the coconut cream has fully melted into the mixture, taking care not to boil.
- Strain mixture: Pour the panna cotta mixture through a fine-mesh sieve into a heat-proof bowl or large jug to ensure smoothness.
- Mold panna cotta: Divide the mixture evenly into five serving molds or containers, such as silicone panna cotta molds, yogurt containers, or glass bowls.
- Set in fridge: Allow the mixture to cool slightly for about 10 minutes, then cover with lids or plastic wrap. Refrigerate for at least 4 hours or preferably overnight until fully set.
- Prepare passion fruit coulis: In a saucepan, combine the passion fruit pulp with seeds, sugar, and lime juice. Bring to a simmer and cook for 5 minutes, whisking regularly. Remove from heat and let cool to room temperature.
- Unmold panna cotta: When ready to serve, remove lids or plastic wrap. Place a plate on top of each mold and carefully invert it to release the panna cotta. For glass or ceramic bowls, loosen edges with a knife before unmolding.
- Serve with coulis: Pour the cooled passion fruit coulis over the panna cotta immediately before serving for a delicious, tangy finish.
Notes
- Passion fruit pulp can be extracted by cutting fruits in half and scooping out pulp; no need to discard seeds initially as they are separated by blending and sifting.
- Agar-agar powder is a plant-based gelatin substitute derived from seaweed, used to set the panna cotta without gelatin.
- For the best creamy texture, use full-fat coconut cream or chilled canned coconut milk.
- Chilling overnight improves the panna cotta’s texture and flavor.
- Ensure not to boil the mixture after adding coconut cream to avoid curdling.
