Passion 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.
