Passionfruit Coconut Panna Cotta
Silky smooth panna cotta infused with tart passionfruit and rich coconut, topped with a vibrant passionfruit coulis. This polynesian-inspired desserts ready in about 40 minutes layers heavy cream, coconut milk, sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups heavy cream
- 1/2 cup coconut milk
- 1/4 cup sugar
- 2 1/4 teaspoons gelatin
- 1/4 cup water
- 1/2 cup passionfruit pulp
- 1/4 cup sugar
- 1 tablespoon lemon juice
Instructions
- Step 1: In a small bowl, sprinkle 2 1/4 teaspoons unflavored gelatin over 1/4 cup cold water and let sit for 5 minutes to bloom.
- Step 2: In a medium saucepan, combine 2 cups heavy cream, 1/2 cup full-fat coconut milk, and 1/4 cup granulated sugar. Heat over medium-low, stirring until sugar dissolves and mixture is warm (do not boil), about 5 minutes.
- Step 3: Remove from heat, stir in bloomed gelatin until fully dissolved, then add 1/2 cup passionfruit pulp and 1 tablespoon lemon juice. Strain through a fine-mesh sieve into a bowl.
- Step 4: Pour into 4 ramekins and refrigerate for at least 4 hours until set.
- Step 5: For coulis, combine 1/2 cup passionfruit pulp, 1/4 cup granulated sugar, and 1 tablespoon lemon juice in a small saucepan. Cook over medium heat, stirring until sugar dissolves and mixture thickens slightly, about 5 minutes. Cool before serving.
- Step 6: Spoon a small amount of coulis over each panna cotta just before serving.
Frequently asked questions
How long does Passionfruit Coconut Panna Cotta take to make?
Total time is about 40 minutes (30 min prep + 10 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Passionfruit Coconut Panna Cotta?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Passionfruit Coconut Panna Cotta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Passionfruit Coconut Panna Cotta for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Passionfruit Coconut Panna Cotta?
Polynesian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
The texture was silky and the flavor was authentic. Made my whole family happy.
- ★★★★★
This was a hit at my dinner party, everyone asked for the recipe!
- ★★★★★
Loved the balance of passionfruit and coconut, perfect for summer!
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