Coconut panna cotta with passion fruit

Coconut panna cotta with passion fruit: a creamy dessert with coconut milk, oat milk, vanilla and a fruity topping.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 5 min
• Total time: 15 min
• Calories: 310 kcal per serving
• Protein: 3 g
• Fat: 24 g
• Carbs: 22 g

Ingredients

• 200ml coconut milk
• 100ml gluten-free oat milk
• 1 tsp agar agar
• 2 passion fruits
• 1 tsp honey
• 1 tsp vanilla extract

Method

You’ll need: saucepan · chopping board · knife · wooden spoon · whisk

1. Whisk the coconut milk, oat milk, honey, vanilla extract and agar agar together in a small saucepan.
2. Bring the mixture to the boil, stirring, and let it bubble for 2 minutes.
3. Take the pan off the heat and stir the cream briefly until smooth.
4. Pour the cream into small glasses or moulds. Then leave to set in the fridge until the panna cotta has a stable, delicate texture.
5. Check in the moulds that the surface has set nicely. If any foam has formed, you can carefully skim it off before chilling.
6. To serve, halve the passion fruits and spoon the pulp over the panna cotta. Serve chilled straight away.

Good to know

A dessert like this looks special but is hardly any work. The cream is soft and well rounded, and on top comes fresh acidity for just the right contrast.

Swaps

Oat milk → almond milk (contains tree nuts). Honey → date paste (also provides small amounts of minerals and a little fibre). Passion fruit → berry compote without refined sugar (provides fibre, depending on the berries).

Allergens

Depending on the oat milk, it may contain traces of gluten. Usually well suited to children if they like the tartness of the passion fruit, and no honey for babies under one year old; in pregnancy, pasteurised ingredients are important.

Dairy-free recipes