There is something utterly enchanting about a creamy, tropical dessert that feels indulgent yet light, and that’s exactly what this Passion Fruit Panna Cotta (No Gelatin) Recipe delivers. Combining the bright, tangy essence of passion fruit with the luscious creaminess of coconut and almond milk, this panna cotta offers a refreshing twist on the classic Italian dessert—without any gelatin. It’s perfect for anyone looking for a vegan-friendly, naturally set treat that wows both the eyes and the taste buds. The vibrant colors and silky texture make it an irresistible finale to any meal.
Ingredients You’ll Need
These simple, wholesome ingredients come together beautifully to create a panna cotta that is creamy, set perfectly, and bursting with natural tropical flavor. Each element plays a crucial role in balancing texture, sweetness, and that signature passion fruit tang.
- 160 g passion fruit pulp (without seeds): The star of the dish, delivering bright, fresh flavor and a gorgeous yellow hue.
- 240 ml almond milk or soy/oat milk: Provides a smooth, dairy-free base that’s mild and slightly nutty.
- 100 g granulated sugar: Adds balanced sweetness, enhancing the natural tartness of the passion fruit.
- ¾ teaspoon agar-agar powder: The plant-based setting agent that replaces gelatin perfectly, ensuring a firm yet silky texture.
- 240 g coconut cream or chilled full-fat canned coconut milk: Brings rich creaminess and a subtle tropical aroma.
- 1 teaspoon vanilla extract (optional): Adds warmth and depth to the flavor, harmonizing all the ingredients.
- For the passion fruit coulis (optional): Fresh passion fruit pulp with seeds, sugar, and lime juice to create a tangy sauce that complements the panna cotta stunningly.
How to Make Passion Fruit Panna Cotta (No Gelatin) Recipe
Step 1: Prepare the Passion Fruit Pulp
Start by carefully scooping out the pulp from fresh passion fruits. Separate the seeds from about 160 grams of pulp for the panna cotta itself, making sure it’s smooth and seed-free for the best texture.
Step 2: Mix the Liquid Ingredients
In a saucepan, combine the almond milk, coconut cream, and sugar. Heat gently over medium-low heat until the sugar dissolves completely. Stir frequently to avoid scorching.
Step 3: Add Agar-Agar
Sprinkle the agar-agar powder over the warm liquid mixture, whisking constantly to ensure it dissolves evenly. Bring the mixture to a gentle boil and simmer for about 2 minutes; this step is crucial for activating the agar’s setting power.
Step 4: Incorporate Passion Fruit and Vanilla
Remove the saucepan from heat and stir in the passion fruit pulp and vanilla extract (if using). Mix well so that each spoonful is infused with tropical brightness and aromatics.
Step 5: Pour and Chill
Pour the panna cotta mixture into your desired molds or serving glasses. Let them cool slightly at room temperature before transferring to the fridge. Chill for at least 4 hours, or until set with a delicate wobble.
Step 6: Make the Passion Fruit Coulis (Optional)
While the panna cotta sets, prepare a luscious coulis by simmering passion fruit pulp (this time with seeds), sugar, and lime juice until slightly thickened. Cool it completely before serving alongside the panna cotta for an extra burst of zing.
How to Serve Passion Fruit Panna Cotta (No Gelatin) Recipe
Garnishes
Nothing elevates this dessert like thoughtful garnishes. Fresh mint leaves, edible flowers, or a sprinkling of toasted coconut flakes add visual appeal and contrast in texture. A drizzle of the passion fruit coulis over the top provides a tangy finish that complements the creamy panna cotta perfectly.
Side Dishes
Serve your panna cotta alongside light fruit salads, tropical sorbets, or crisp biscotti to create an exciting dessert platter. These pairings refresh the palate and enhance the passion fruit’s vibrant notes without overpowering the delicate panna cotta.
Creative Ways to Present
For special occasions, try layering the panna cotta with passion fruit jelly in clear glasses to showcase its stunning color contrast. Alternatively, unmold it onto sleek dessert plates and artistically swirl the coulis around it to impress guests with a professionally plated dessert.
Make Ahead and Storage
Storing Leftovers
This Passion Fruit Panna Cotta (No Gelatin) Recipe keeps beautifully in the fridge for up to 3 days. Cover the molds tightly with plastic wrap or store in airtight containers to prevent the panna cotta from absorbing any fridge odors and to maintain its silky texture.
Freezing
While panna cotta can be frozen, the texture may change slightly once thawed. If you decide to freeze leftovers, do so for no more than one month and thaw slowly in the refrigerator overnight to minimize texture changes.
Reheating
Reheating is not necessary, as panna cotta is best enjoyed cold or at room temperature. Allow it to sit out of the fridge for 15–20 minutes before serving if it is too firm straight from chilling.
FAQs
Can I use other fruit instead of passion fruit in this panna cotta?
Absolutely! While passion fruit is wonderfully vibrant and tangy, you can substitute with mango, strawberry puree, or any tropical fruit pulp you love. Just keep in mind flavor intensity and sweetness when adjusting sugar.
Why is agar-agar used instead of gelatin?
Agar-agar is a plant-based setting agent derived from seaweed, making it perfect for vegans or those avoiding gelatin. It sets at room temperature and creates a firm yet delicate panna cotta texture that holds beautifully.
Do I have to peel out the passion fruit seeds?
For the panna cotta base, yes—the seeds should be removed to ensure a smooth, creamy finish. However, the passion fruit coulis is traditionally made with seeds intact to add texture and visual interest.
Can I make this panna cotta without any sugar?
You can reduce the sugar or substitute with natural sweeteners like maple syrup or agave nectar. Keep in mind that reducing sugar too much may affect the balance of tartness and sweetness, so adjust to your taste preference.
How can I ensure the panna cotta sets properly?
The key is properly dissolving the agar-agar and simmering it long enough to activate its gelling properties. Make sure the mixture reaches a gentle boil and simmers for at least 2 minutes while stirring constantly before letting it cool.
Final Thoughts
This Passion Fruit Panna Cotta (No Gelatin) Recipe is an absolute delight—a beautiful balance of creamy softness and tropical zing that’s sure to become a favorite in your dessert repertoire. Easy to prepare, flexibly adapted to suit various dietary preferences, and irresistibly tasty, it’s a recipe worth making again and again. I genuinely can’t wait for you to try it and fall in love, just as I have!
PrintPassion Fruit Panna Cotta (No Gelatin) Recipe
This Passion Fruit Panna Cotta is a luscious, dairy-free dessert made without gelatin, using agar-agar for a perfect plant-based set. It features creamy coconut and almond milk infused with fragrant vanilla and tangy passion fruit pulp, complemented by an optional vibrant passion fruit coulis for extra zing. A refreshing, tropical treat that’s both vegan and gluten-free, ideal for a light yet indulgent finale.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 25 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Panna Cotta
- 160 g (⅔ cup) passion fruit pulp (without seeds) extracted from ~8-10 passion fruits
- 240 ml (1 cup) almond milk or soy milk/oat milk
- 100 g (½ cup) granulated sugar
- ¾ teaspoon agar-agar powder
- 240 g (1 cup) coconut cream or chilled full-fat canned coconut milk
- 1 teaspoon vanilla extract (optional)
Passion Fruit Coulis (Optional)
- 200 g (¾ cup + 2 tablespoons) passion fruit pulp (with seeds)
- 100 g (½ cup) granulated sugar
- 1 tablespoon lime juice, freshly squeezed
Instructions
- Prepare the Panna Cotta Base: In a saucepan, combine the almond milk, granulated sugar, and agar-agar powder. Whisk well to dissolve the agar-agar powder evenly, ensuring no lumps remain.
- Cook the Mixture: Place the saucepan over medium heat and bring it to a gentle boil, stirring frequently to activate the agar-agar. Let it simmer for about 2 minutes until fully dissolved and the mixture slightly thickens.
- Add Coconut Cream and Passion Fruit: Remove from heat, then stir in the coconut cream, passion fruit pulp (without seeds), and vanilla extract if using. Mix thoroughly to incorporate all ingredients into a smooth mixture.
- Pour and Set: Pour the mixture into serving glasses or molds. Allow them to cool at room temperature for about 10-15 minutes, then transfer to the refrigerator to chill and set for at least 4 hours or overnight until firm.
- Make the Passion Fruit Coulis (Optional): In a small saucepan, combine passion fruit pulp (with seeds), sugar, and freshly squeezed lime juice. Cook over low heat, stirring occasionally, until the sugar dissolves completely and the coulis slightly thickens, about 5 minutes. Let it cool to room temperature.
- Serve: Once the panna cotta has set, spoon the passion fruit coulis over the top just before serving for a burst of tangy flavor and beautiful presentation.
Notes
- Note 1: To extract passion fruit pulp without seeds, cut the fruit in half and scoop out the insides, then press through a fine sieve or use a juicer to separate the juice from seeds.
- Note 2: Agar-agar powder is a vegetarian alternative to gelatin; ensure it is fully dissolved by boiling as it needs heat to activate.
- Note 3: Use full-fat canned coconut milk or coconut cream chilled for the richest, creamiest texture. Light versions may result in a less firm panna cotta.
- The passion fruit coulis adds tang and texture but can be omitted if preferred.
