Passion Fruit Panna Cotta

Passion fruit panna cotta is the dessert I always turn to when I want something that feels both tropical and elegant. The creamy coconut base paired with tangy passion fruit creates a treat that is bright and luscious, but still so comforting. This is a recipe that can be prepped in advance, making it my go-to for dinner parties or special family occasions.

My family asks for this every summer when passion fruit is in season and it still surprises me how the flavor instantly brings everyone to the table with a smile.

Ingredients

• Passion fruit pulp: About eight to ten passion fruits needed for enough juice and the best bright flavor. Choose heavy, fragrant passion fruits for ripeness.
• Almond milk (or soy milk or oat milk): Plant-based creaminess without overpowering the fruit. Stick with unsweetened for better control of sugar.
• Granulated sugar: Just enough sweetness without overshadowing the tang. Choose fine sugar so it dissolves evenly.
• Agar agar powder: Gives the perfect silky set and works as a plant-based alternative to gelatin. Choose a trusted brand for best texture.
• Coconut cream (or chilled full fat canned coconut milk): Ultimate creaminess and smooth mouthfeel. Always shake the can well and use a spoon to scoop out the solids.
• Vanilla extract (optional): Deepens the overall flavor. Use real vanilla for warmth and aroma.
• For the coulis (passion fruit pulp with seeds): Adds texture and an extra burst of tropical notes. Pick ripe fruits for intense flavor.
• Sugar: Just enough to balance the tartness of the coulis.
• Fresh lime juice: Lifts and brightens everything. Use freshly squeezed for real citrus pop.

Step-by-Step Instructions

Separate the passion fruit juice from the seeds:

Add the passion fruit pulp to a food processor and blitz for about half a minute to fully release the juice from the seeds.

Sift the juice:

Press the blended pulp through a fine mesh sieve and catch all the juice in a bowl below. Take your time and scrape the seeds so you get every drop.

Simmer the passion fruit mixture:

Pour the passion fruit juice into a small saucepan. Add the almond milk, sugar, and agar agar to the pan. Whisk everything until combined and place the pan over medium heat. Let it simmer gently for five minutes, making sure to whisk every so often so nothing sticks.

Add coconut cream and vanilla for body and flavor:

Take the pan off the heat first. Whisk in the coconut cream and vanilla until smooth and creamy. Return the mixture to medium-low heat and warm it through until the coconut cream is totally melted, but watch closely and do not let it come to a boil.

Sift one more time:

Pass the mixture through another fine mesh sieve into a clean heatproof bowl or large jug to guarantee the panna cotta stays extra smooth.

Fill the molds and cool:

Carefully pour the mixture into five serving molds or cleaned yogurt cups or glass bowls. Let them cool on the counter for about ten minutes to take off the initial heat. Once slightly cooled, cover each with lids or plastic wrap.

Chill until set:

Transfer the molds to the fridge and let them chill for at least four hours. They should jiggle but hold their shape perfectly.

Cook the passion fruit coulis:

Combine the passion fruit pulp with seeds, sugar, and lime juice in a small saucepan. Set over medium heat to bring it just to a simmer. Cook for five minutes, whisking occasionally so it thickens slightly.

Cool the coulis:

Remove from the stove and let the sauce come to room temperature so it is ready to pour.

Unmold and serve:

To serve, remove the lids and run a thin knife around the edge if using glass or ceramic. For flexible molds, use your fingers to gently pull the edges and pop out each panna cotta. Place on a serving plate. Spoon the passion fruit coulis generously over the top right before serving.

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My favorite ingredient in this dessert is always the coconut cream. Because it is so smooth and rich, it creates a contrast to the tart passion fruit that I love. My kids always sneak an extra spoon of the coulis because the seeds give a fun crunch.

Storage tips

Once set, cover the panna cotta with clean lids or plastic wrap and keep them chilled in the fridge. They’ll stay perfectly fresh for up to three days. If you have leftover coulis, store it in a separate airtight container in the fridge and stir before using. Again, I do not recommend freezing this dessert as the texture may change.

Ingredient substitutions

You can swap coconut cream for chilled full fat coconut milk or even plant double cream if needed. Any non-dairy milk works well, though almond and oat milk provide a neutral background. If you cannot find fresh passion fruit, look for frozen pulp with no sugar added in the freezer section. Agar agar flakes can replace the powder, but be aware you will need a little more and longer dissolving time.

Serving suggestions

This panna cotta is a standout on its own, but you can add an extra flourish by serving with a few fresh berries or a sprig of mint. For a dinner party, I sometimes layer it in glasses with a spoonful of granola. For a brunch spread, I serve small portions alongside coconut shortbread cookies.

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Enjoy this refreshing tropical dessert as the perfect ending to your meal!

Frequently Asked Questions

→ What can I use instead of almond milk?

Soy milk or oat milk are great substitutes, each adding a subtle twist to the texture and flavor.

→ Can I make this dessert ahead of time?

Yes, prepare it a day in advance and chill overnight for best texture and flavor.

→ Is agar-agar required, or can I use gelatin?

Agar-agar offers a vegan set. Gelatin can be used if you prefer, though setting times may vary.

→ How do I remove the panna cotta from molds cleanly?

Briefly dip the molds in warm water or gently loosen edges with a knife to help un-mold smoothly.

→ Can I skip the passion fruit coulis?

Yes, but the coulis adds a bright, tangy contrast that elevates the flavors of the creamy base.