Passion Fruit Panna Cotta is so damn delicious. See how easy it is to make this dairy-free and paleo treat.
There’s nothing better than the smell of passion fruit: tropical, sweet-tart and fragrant! (Okay, maybe the smell of bacon could compete.) I saw some delectable passion fruits at the farmer’s market last weekend and immediately wanted to make something with them. Invariably, my mind jumped to a Paleo-friendly passion fruit panna cotta.
How Do You Make Passion Fruit Panna Cotta?
If you can’t find fresh passion fruit, you can usually find it sold as puree in the frozen foods section of the market. (If you still can’t find it, consider making my Cinnamon French Toast Panna Cotta recipe instead.)
Depending on how sweet your passion fruit is, feel free to adjust how much honey you use. I only used a small amount because I wanted a sweet-tart flavor not unlike a lemon curd.
Passion Fruit Panna Cotta Recipe (Paleo & Dairy-Free)
Passion Fruit Panna Cotta is a sweet-tart treat to excite your taste buds, and the best part is that it's dairy-free and paleo friendly.
- 8 passion fruit or 1/2 cup passion fruit puree
- 1 cup coconut milk full-fat
- 1 tbsp gelatin
- 1 tbsp honey or to taste
If using prepared passion fruit puree, skip to step 2. If using fresh passion fruit, halve the fruit and scoop the seeds into a fine mesh strainer over a medium bowl. Using the back of a spoon to squish the juice out from the seeds. (You can also use your hands. Definitely a slightly messy job but fun nonetheless.) I was able to get about ½ cup of juice from 8 passion fruit.
Pour the passion fruit juice / puree into a medium saucepan. Add the coconut milk and heat the mixture on medium-low but do not allow to boil. Once the mixture is heated, whisk in the gelatin, stirring constantly until it’s dissolved.
Taste the mixture and add 1 tablespoon of honey (or less or more depending on how tart the fruit is).
Pour the mixture into four small ramekins—or if you’re feeling clever, you can reuse the shells as serving cups and pour the mixture evenly into those. I used an empty egg carton to prop them up. Refrigerate the panna cotta for at least 3 hours or until completely set.
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