Coconut Passion Fruit Panna Cotta is easy and refreshing vegan recipe. An absolutely delicious summer dessert that will quickly become your new favorite and the dessert that everyone will love. The creamy coconut vanilla taste of panna cotta combined with fruity citrus flavors of passion fruit is a fantastic combination.
This vegan & refined sugar free coconut passion fruit panna cotta made with agar is bursting with flavor, creamy in texture & very simple to make! Tropical dessert full of rich coconut flavor lightened up with a sweet and sour passion fruit topping. This coconut passion fruit panna cotta is like summer in a plate. Coconut and passion fruit makes the perfect bright and refreshing contrast to this silky dessert recipe.
Panna cotta is an Italian dessert of sweetened cream thickened with gelatin and molded. The cream may be flavored using coffee, vanilla, or other flavorings. The name panna cotta is not mentioned in Italian cookbooks before the 1960s, yet it is often cited as a traditional dessert of the northern Italian region of Piedmont. One (undocumented) story says that it was invented by a Hungarian woman in the Langhe in the early 1900s. An 1879 dictionary mentions a dish called latte inglese ‘English milk’, made of cream cooked with gelatin and molded, though other sources say that latte inglese is made with egg yolks; perhaps the name covered any thickened custard-like preparation.
The Region of Piedmont includes panna cotta in its 2001 list of traditional food products of the region. Its recipe includes cream, milk, sugar, vanilla, gelatin, rum, and marsala poured into a mold with caramel. Another author considers the traditional flavoring to be peach eau-de-vie, and the traditional presentation not to have sauce or other garnishes. Now panna cotta became fashionable dessert in worldwide.(Source Wiki)
So,I made this dessert which suitable for our vegetarian diet as we don’t use gelatin. Also, this recipe has NO refined sugar in it, and very few ingredients! The panna cotta is made from Coconut Milk, which makes this recipe vegan/dairy free! What I love about Panna Cotta is that it satisfies that sweet tooth. It is slightly sweet, but oh so creamy! The tart Passion Fruit and layer on top perfectly complements all the flavors in this dessert! You’re going to be in love! I guarantee you, and you don’t even have to feel guilty about it!
Ingredients:
• ½ cup Passion Fruit Juice (From 4 Passion Fruits)
• 500 ml Coconut Full fat Milk
• ¼ cup Maple Syrup
• 2 tsp Agar Agar Powder (Vegan/Vegetarian Gelatin)
• 1 tsp Vanilla Extract
• 2 Passion Fruits Pulp for serving
• 4-6 Molds for Panna Cotta (depends on size)
Method:
1. Place the coconut milk in saucepan, then add the maple syrup, vanilla extract and mix it well.
2. Now Divide the milk into another saucepan equal part, add 1 tsp agar agar into the one milk pan mix it till dissolve properly, heat the milk and bring it to the boil.
3. Now take the molds and pour boiled milk till each molds fill half. Place the molds into the refrigerator for an hour to set bottom layer properly.
4. Take another half of milk pan add agar agar, mix it till dissolve properly and bring it to the boil, switch of the flame; add passion fruit juice mix it well and let it cool down for 5mins.
5. Now take the molds from refrigerator which we already prepared and placed inside to set the bottom layer, pour passion fruit milk mixture over it slowly with spoon and make another layer, place those molds again into the refrigerator to set properly for 4-5hrs.
6. Coconut Passion Fruit Panna Cotta is ready to serve with passion fruit pulp, remove it into the plate and top with pulp or serve as it is into the mold with pulp and enjoy.
Tips:
• You can use coconut cream instead of full cream milk to more creamy texture.
• If you want to remove the panna cotta into the plate, just dip the chilled panna cotta molds into the hot water for 4-5 seconds and then turn it into the plate and serve.
• Use deseeded passion fruit juice to make passion fruit layer, to make juice scoop out the pulp from fruit then strain it with tea strainer.
- ½ cup Passion Fruit Juice (From 4 Passion Fruits)
- 500mL Coconut Full fat Milk
- ¼ cup Maple Syrup
- 2 tsp Agar Agar Powder (Vegan/Vegetarian Gelatin)
- 1 tsp Vanilla Extract
- 2 Passion Fruits Pulp for serving
- 4-6 Molds for Panna Cotta (depends on size)
- Place the coconut milk in saucepan, then add the maple syrup, vanilla extract and mix it well.
- Now Divide the milk into another saucepan equal part, add 1 tsp agar agar into the one milk pan mix it till dissolve properly, heat the milk and bring it to the boil.
- Now take the molds and pour boiled milk till each molds fill half. Place the molds into the refrigerator for an hour to set bottom layer properly.
- Take another half of milk pan add agar agar, mix it till dissolve properly and bring it to the boil, switch of the flame; add passion fruit juice mix it well and let it cool down for 5mins.
- Now take the molds from refrigerator which we already prepared and placed inside to set the bottom layer, pour passion fruit milk mixture over it slowly with spoon and make another layer, place those molds again into the refrigerator to set properly for 4-5hrs.
- Coconut Passion Fruit Panna Cotta is ready to serve with passion fruit pulp, remove it into the plate and top with pulp or serve as it is into the mold with pulp and enjoy.
If you want to remove the panna cotta into the plate, just dip the chilled panna cotta molds into the hot water for 4-5 seconds and then turn it into the plate and serve.
Use deseeded passion fruit juice to make another layer, to make juice scoop out the pulp from fruit then strain it with tea strainer.
