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This vibrant coconut panna cotta with passion fruit brings tropical elegance to your dessert table. The luscious layers of creamy coconut and tangy passion fruit create a stunning visual and taste experience that's easier to make than it looks.
I first created this dessert for a summer dinner party, and the look on my guests' faces when I unveiled these beautiful layered treats was priceless. Now it's my signature dessert when I want to show a little extra love.
Ingredients
- Thick coconut puree: High fat content (22-24%) which creates that silky mouthfeel
- Granulated sugar: Balances the tartness of passion fruit perfectly
- Gelatine sheets: Provide the perfect wobble without being rubbery
- Passion fruit puree: Brings a bright tropical tang that cuts through the rich coconut
- Sable cookie base: Adds a buttery textural contrast
- White chocolate: Creates a moisture barrier on the cookie so it stays crisp
- Shredded coconut: Enhances the tropical theme and adds texture
Step-by-Step Instructions
- Prepare the coconut layer:
- Soak the gelatine sheets in cold water until soft. Meanwhile, combine the coconut puree and sugar in a saucepan and warm until just simmering, stirring until the sugar completely dissolves. Remove from heat, squeeze excess water from the gelatine sheets and stir them into the warm mixture until completely incorporated. Set aside but stir occasionally to prevent setting.
- Create the passion fruit layer:
- Soak another batch of gelatine sheets in cold water. Strain the passion fruit puree to remove most seeds but leave a few for visual appeal. Heat the puree with sugar until just simmering and the sugar dissolves completely. Remove from heat, squeeze excess water from the gelatine sheets and stir into the warm passion fruit mixture. Set aside, stirring occasionally.
- Begin assembly:
- Working with the mixtures while still fluid but slightly cooled, pipe the coconut panna cotta into both the middle and outer circle of each cavity in the Silikomart Color mold. Place in freezer for 15 minutes to partially set this first layer. Keep the remaining coconut mixture at room temperature, stirring occasionally.
- Add the passion fruit layer:
- Once the first coconut layer has set, pipe the passion fruit mixture on top to create the middle layer. Return to the freezer for 30 minutes. Continue stirring the remaining coconut mixture to prevent setting.
- Complete the layering:
- After the passion fruit layer has set, pipe the remaining coconut mixture on top to complete the layered effect. Freeze overnight or for at least 6 hours until completely solid.
- Unmold and serve:
- Gently press from the center of each mold to release the frozen panna cottas. Place each on a prepared coconut sable cookie. Allow to thaw either at room temperature or in the refrigerator before serving.
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You Must Know
The secret to this dessert's success is using proper high fat coconut puree. The first time I made this with regular coconut milk, it was a disappointing watery mess. Investing in quality coconut puree transformed this into the silky dessert that now makes regular appearances at special occasions in my home.
Timing Is Everything
The tricky part of this recipe is working with the gelatine mixture before it sets. I recommend having all your components ready before you begin so you can work efficiently through the assembly process. If at any point your mixtures begin to set too firmly, gently warm them over a water bath until just fluid enough to pipe.
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Cookie Base Tips
While the panna cotta is the star, don't overlook the cookie base. The white chocolate coating creates a moisture barrier that keeps the cookie crisp even after days in the refrigerator. You can make the cookies up to a week in advance and store them in an airtight container. The shredded coconut not only enhances the flavor profile but adds a beautiful textural element to the presentation.
Serving Suggestions
These panna cottas are gorgeous on their own, but you can elevate them even further with a few strategic additions. A small scoop of coconut sorbet alongside, a sprinkle of toasted coconut flakes, or even a drizzle of warm passion fruit caramel can take this dessert to another level. For a dinner party, I love serving these with a small glass of dessert wine like Moscato d’Asti to complement the tropical flavors.
Substitution Guide
If you cannot find passion fruit puree, mango works beautifully as an alternative. For those avoiding gelatin, agar agar can be substituted but you’ll need to adjust the quantities and technique slightly. Vegans can also use coconut cream in place of the traditional cream in standard panna cotta recipes, making this dessert very adaptable to dietary needs.
Frequently Asked Questions
- → Can I use coconut milk instead of coconut puree?
No, coconut milk won't work as a direct substitute. This recipe specifically requires thick coconut puree with 22-24% fat content. Regular coconut milk is too watery and won't set properly with the specified amount of gelatin. For best results, source thick coconut puree or cream.
- → How far in advance can I make this dessert?
You can prepare this dessert 2-3 days in advance. Keep the completed panna cottas refrigerated until serving. For longer storage, you can keep them frozen for up to 2 weeks and thaw in the refrigerator before serving.
- → What can I substitute for gelatin sheets?
You can substitute powdered gelatin for sheets. Each gelatin sheet (1.7g) equals about 1 teaspoon (3g) of powdered gelatin. For this recipe, use about 2.5 teaspoons of powdered gelatin for each part, bloomed in 3 tablespoons of cold water before adding to the warm mixture.
- → Why do I need to freeze between layers?
Freezing between layers is crucial for achieving clean, distinct layers. Without proper setting time, the layers would blend together. The freezing process allows each layer to set firmly before adding the next, resulting in the beautiful layered appearance.
- → Can I use fresh passion fruits instead of puree?
Yes, you can use fresh passion fruits. Scoop out the pulp from about 8-10 passion fruits, strain most of the seeds (keeping a few for visual appeal), and measure 250g of the resulting puree. You may need to adjust the sugar slightly depending on the natural sweetness of your fruits.
- → What if I don't have the specific mold mentioned?
While the Silikomart Color mold creates the distinctive shape shown, you can use alternative silicone molds, small ramekins, or glasses. The layering technique remains the same, though the visual effect may differ. If using non-flexible containers, serve directly in them rather than unmolding.