Coconut panna cotta with fresh passionfruit

Coconut panna cotta with fresh passionfruit

Coconut panna cotta with fresh passionfruit 1000 667 Chrissy Freer

Coconut panna cotta with fresh passionfruit

Prep time: 10 minutes plus chilling time
Cooking time: 20 mins
Serves: 2

For a dairy free version of these sweet pana cotta’s you can swap the milk with unsweetened coconut milk and cream with canned coconut cream.

chrissy freer byron bay nutritionist panna cotta

Ingredients

  • 50g shredded coconut
  • ⅔ cup (160ml) milk
  • ⅔ cup (160ml) thin cream or coconut cream
  • 1 tbs caster sugar
  • 1 tsp vanilla bean paste
  • 1 small or ½ large gelatine leaf

Passionfruit syrup

  • 1 tbs honey
  • ⅓ cup (80ml) fresh passionfruit pulp
  • 2 tbs water

Method

1. Preheat oven to 180°C or 160°C fan forced, spread coconut out on a baking tray and toast, for 10 minutes, stirring occasionally, or until golden. Remove and set ¼ of the toasted coconut aside.

2. Place remaining coconut, milk, cream, sugar and vanilla in a small saucepan and slowly bring to a simmer over a low heat. Remove from heat and set aside to infuse for 10 minutes. Strain, pressing on the coconut mixture to extract the cream, then discard coconut.

3. Soak gelatine in a small bowl of cold water until softened. Return cream mixture to a clean saucepan and bring to a simmer. Add gelatine, whisk until dissolved. Divide mixture between 2 x 125ml (½ cup) dariole moulds. Place on a small try, cover with plastic wrap and place in the fridge for at least 6 hours or until set.

4. To make the passionfruit syrup, place all ingredients in a small saucepan and bring to the boil over a low heat, stirring to dissolve the sugar. Simmer for 3-4 minutes or until syrupy. Set aside to cool.

5. To serve, dip base of mould into hot water for 1-2 seconds, then carefully invert onto serving plates. Spoon some of the passionfruit syrup around the panna cotta. Garnish with reserved toasted coconut.