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Coconut Panna Cotta with Glazed Tropical Fruit

Deliciously creamy doesn’t always have to mean dairy. This panna cotta dessert is a perfect example. Paired with a sharp raspberry coulis as well as a ‘sweet-tooth-satisfying’ passion fruit glaze, what more could you want? Be sure to drizzle the glaze over your favourite selection of seasonal tropical fruit, cut to bite size. Enjoy!

Coconut Panna Cotta with Glazed Tropical Fruit

Serves 4-6

200ml coconut milk, well shaken

200ml full fat coconut cream, well shaken

3 sheets of gelatin

75g granulated sugar

1 tsp pure vanilla paste, or 1 vanilla bean, scraped

Pinch of sea salt

Passion Fruit Glazed

4 passion fruit

60g white sugar

1dl water

Raspberry Coulis

400g frozen unsweetened raspberries

1 tbsp icing sugar, heaped

1-2 tbsp fresh lemon juice

Selection of seasonal tropical fruit

4- 6 ramekins, small bowls, or pastry molds, sprayed with cooking spray


Coconut Panna Cotta with Glazed Tropical Fruit

Place the coconut milk and coconut cream in a saucepan and whisk until smooth. Add the sugar, vanilla and a pinch of salt and start to gently heat it through.

Meanwhile, in a medium sized bowl filled with cold water, place the gelatin sheets in one by one. Allow the gelatin to soften (bloom) for about 5 minutes.

Once the mixture is hot and steaming, with little bubbles forming at the sides (you do not want the mixture to boil!), remove from heat.

Squeeze the water out of the bloomed gelatin sheets and whisk into the coconut mixture until dissolved. Transfer the mixture to a large measuring jug and divide among the prepared ramekins. Cover loosely with plastic wrap.

Refrigerate for 2 to 3 hours, until set.

Passion Fruit Glaze

Scoop the flesh out of the passion fruit and place in a little sauce pan. Add sugar and water and bring to a simmer. Cook for 5 minutes or until the sugar is dissolved and begins to look syrupy. Strain, pressing well to get all the juices off the seeds. Reserve the syrup on the side and allow to cool.

Raspberry Coulis

Place berries, sugar and lemon juice in a blender and whiz until smooth. Strain through a fine mesh strainer, pushing it through with the help of a ladle. Keep in the fridge until ready to serve.

Serve the panna cottas in their ramekins, or unmold them. To do this, loosen the edges of a panna cotta with a fingertip, then slowly invert it onto a plate. Gently jiggle the ramekin side to side until the panna cotta slips out. Lift the ramekin.

Serve with the passion fruit glazed tropical fruit and raspberry coulis. Serve chilled for a firm panna cotta or at room temperature for a softer one.