Vegan Passionfruit Panna Cotta
A light and refreshing vegan dessert combining creamy coconut base with tart passionfruit for a delightful treat.
Ingredients
For the Panna Cotta
- 2 cups coconut milk Full-fat coconut milk for creaminess
- 1/2 cup passion fruit pulp Fresh or canned
- 1/4 cup maple syrup or agave syrup Natural sweetener
- 2 tablespoons cornstarch To thicken
- 1 teaspoon vanilla extract For added flavor
- 1 pinch salt Enhances overall flavor
For the Passionfruit Coulis
- 1/2 cup passion fruit pulp Fresh or canned
- 2 tablespoons sugar Adjust based on sweetness preference
- 1 tablespoon water To help dissolve the sugar
Instructions
Preparation of the Panna Cotta
- In a medium-sized saucepan, mix together the coconut milk, passion fruit pulp, maple syrup (or agave syrup), cornstarch, vanilla extract, and a pinch of salt.
- Place the saucepan over medium heat and whisk constantly to prevent lumps from forming. Continue whisking until the mixture thickens, about 5-7 minutes.
- Once thickened, remove the saucepan from the heat and carefully pour the mixture into serving glasses or bowls. Allow to cool slightly before placing in the fridge.
Preparation of the Passionfruit Coulis
- In a small saucepan, combine the additional passion fruit pulp, sugar, and 1 tablespoon of water.
- Bring the mixture to a gentle simmer over medium heat and cook for a few minutes until it thickens slightly. Remove from heat and let cool.
Serving
- Once the panna cotta has set (after at least 4 hours in the fridge), drizzle the passionfruit coulis over the top of each dessert before serving.
Notes
Store leftovers in the refrigerator for up to 3 days. Cover with plastic wrap or store in an airtight container. Drizzle coulis just before serving to maintain freshness.