Passion Fruit Panna Cotta (Paleo & Dairy-Free) |

Passion Fruit Panna Cotta (Dairy-Free)

Passion Fruit Panna Cotta is so damn delicious. See how easy it is to make this dairy-free and paleo treat.

Invariably, my mind jumped to a Paleo-friendly panna cotta. |

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.

Invariably, my mind jumped to a Paleo-friendly panna cotta. |


Passion Fruit Panna Cotta (Paleo & Dairy-Free) |

Passion Fruit Panna Cotta Recipe (Paleo & Dairy-Free)

Course: Dessert
Cuisine: Dairy-Free, Fruit, Gluten-Free, Paleo
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4
Calories: 324 kcal
Author: Steph Gaudreau

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


  1. 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.
  2. 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.
  3. Taste the mixture and add 1 tablespoon of honey (or less or more depending on how tart the fruit is).

  4. 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.

Recipe Notes

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Nutrition Facts
Passion Fruit Panna Cotta Recipe (Paleo & Dairy-Free)
Amount Per Serving
Calories 324 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 12g60%
Sodium 60mg3%
Potassium 749mg21%
Carbohydrates 47g16%
Fiber 19g76%
Sugar 25g28%
Protein 6g12%
Vitamin A 2160IU43%
Vitamin C 52.7mg64%
Calcium 30mg3%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.

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Invariably, my mind jumped to a Paleo-friendly panna cotta. |

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10 Responses

  1. I LOVE passion fruit and I LOVE panna cotta! Also, this is an adorable way to serve it, and I love your photos. Unfortunately, I just found out I am allergic to coconut (pretty much the saddest discovery ever), but I will have to try this with heavy cream for a special treat.

  2. You can increase the juice yield from the fresh fruits by either freezing and then thawing the pulp (the ice crystals puncture the sacs around the seeds), or putting the pulp in a blender and running it on a low to medium speed just until the seeds start to break up. The seeds are edible, but the broken edges can be a bit sharp and gritty feeling, so it’s fine if a few small seed fragments make it into the juice but you may not want a bunch of them. If you are okay with tiny black flecks, sometimes I run it in a Vitamix on high speed until the seeds are blitzed into specks and then strain it through a small mesh sieve without pressing hard (which just forces more seed particles into the juice). After straining I usually throw the seeds and residual pulp into a jar of water so I can get just a bit more flavor out of the fruit – it can be expensive to buy it fresh!

  3. After a little more reading on panna cottas, I used only 3 tsp gelatin for a more wobbly pudding. The leftover pulp and seeds (after straining) were mixed with a bit of honey to taste and drizzled over the pudding for serving. Overall a lovely dessert, thanks for sharing!

    1. These tips were perfect. Thank-you! Am going to make them again tonight as I ate them all and I want to share with friends

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Hi, I'm Steph!

Lord of the Rings nerd, cold brew drinker, and depending on who you ask, crazy cat lady. My mission is to help you fuel for more, not less: bigger muscles, strength, energy, and possibilities. We’ll do it with my signature blend of science, strategy…and a little bit of sass.


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