Passion fruit Coconut Panacotta {Vegan, Refined sugar free}

Passion fruit Coconut Panacotta {Vegan, Refined sugar free}
January 17, 2018 megsri8
passion fruit coconut panacotta

Hello! Today I am so happy to share this super simple and super pretty dessert of a passion fruit coconut panacotta. I have been cooking since I was eight years old and I first made a panacotta when I was 15 or 16 years old. It is such a simple recipe of cream set with gelatine and infused with some fruit or herb. I used to love making a coconut one which had a combination of sugar, cream and coconut milk! Yes highly decadent and rich but it was always such a hit with friends and family. Of course this was all long ago and I have now given up cooking with refined sugar. I also make my desserts dairy free and prefer using agar powder for setting my desserts rather than gelatine, hence a regular panacotta recipe was not in the works for a long time.

In Hong Kong we get fantastic, tart and sweet passion fruit at throw away prices and I realised it would make a perfect match for a creamy coconut panacotta-made dairy free and refined sugar free of course!

passion fruit coconut panacotta

I experimented with making a vegan coconut panacotta over a few times but it was such a challenge to set it with the agar powder. Firstly I use agar powder which is the strongest version of agar. You also get agar flakes and bars, but this recipe focuses only on using agar powder. Agar tends to be very fussy and though it easily sets your liquid, it can cause a havoc on texture! So you may end up with rubbery slab of coconut milk than anything else. I made some not so appetising creations a while ago, which looked great but the texture was not to my liking. Panacotta needs to be soft and creamy, yet firm enough to set and come out of the mould or be sliced.

After a lot of trial and error, I figured the right amount of agar powder required to set the coconut milk into a creamy lush texture. I also wanted to keep the dessert as simple with the natural flavours popping out. Hence the coconut milk has only a little maple syrup, same with the fresh passion fruit pulp. It ensure a dual flavour of fresh coconut and tangy passion fruit in this divine coconut panacotta creation!  Again I must state that I have experimented using agar powder, and cannot guarantee results for agar flakes. A dash of maple syrup is the only sweetener and hence makes this dessert quite guilt free!

passion fruit coconut panacotta

I set this yummy coconut panacotta in a combination of shot glasses and ramekins. The ramekins make a perfect portion for two to share while the shot glasses are great single serving portion. You can also make it in a single jelly mould, champagne glasses or tea cups. Whatever you have around the house! I have also shared two versions of setting it with passion fruit. One is with the passion fruit pulp set over the coconut panacotta layer with the agar powder. Option 2 is a simpler version to leave it as a syrup (without any agar addition) to be poured over the panacotta before serving.

While I was experimenting, I took a few beautiful shots of these delicious creations. I received a lot of positive response on Instagram and this passion fruit coconut panacotta was chosen by Haute Cuisines (a professional food photography and styling account) as the no Bake dessert pic of the year 2017! I was so thrilled that it inspired me to finalise and share the recipe with you all today. I really hope you like this recipe idea and the images. It is so simple to make, all you need is the agar powder and its a breeze to make! Trust me your friends and family will be raving about this gorgeous dessert and they never need to know how simple it was to make!

Have you made panacotta before? Have I inspired you to give it a try? Let me know in the comments below and do tag me on Instagram if you make this using @meghnas_ as well as #meghnas

passion fruit coconut panacotta

Print Recipe
Passion fruit Coconut Panacotta {Vegan, Refined sugar free}
passion fruit coconut panacotta
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 60 minutes
Servings
Depending on size of serving cups
Ingredients
For the Coconut milk layer
For the passion fruit layer
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 60 minutes
Servings
Depending on size of serving cups
Ingredients
For the Coconut milk layer
For the passion fruit layer
passion fruit coconut panacotta
Instructions
For the Coconut milk layer
  1. Combine the the coconut milk and maple syrup in a thick bottom pan and place on medium heat. When you start seeing bubbles rising on the side of the pan, remove from heat.
  2. Remove 2 Tbsp of the coconut milk mixture into a cup and stir in 1/2 tsp of the agar powder till fully dissolved. Mix it back into the main coconut milk mixture till well combined. Place it back onto a low heat and keep stirring till it slightly thickens. It will coat the back of your spoon. Remove from heat.
  3. Lightly grease the ramekins or cups or shot glasses or a jelly mould with coconut oil. Pour the coconut milk mixture into the glasses or mould. Place in the refrigerator to set for 30 minutes.
  4. It is set when you lightly press your finger against it and it stays firm with a light yield.
For the passion fruit layer-Option 1
  1. Once the coconut milk layer has set you can start work on the passion fruit layer. Place a sieve or colander over a bowl and add the passion fruit pulp into the colander. Press hard and scrape it well. The aim is to get as much fresh passion fruit juice without any seeds or fibre. Measure it be equal to 1/2 cup of juice.
  2. Combine the juice with the maple syrup and heat very lightly in a small saucepan. When you see bubbles rising from the side, remove from heat. Add the agar powder and stir thoroughly. There should be no lumps of agar and the liquid must be well combined.
  3. Bring to the passion fruit juice mixture back to low heat and stir for a minute or two or until it thickens slightly. Remove from heat and pour it very gently over the set coconut milk mixture. Place it back in the refrigerator to set for another 30 minutes or until set and firm.
For the passion fruit layer-Option 2
  1. Instead of setting the passion fruit layer with agar, you can leave it as a sauce, to be drizzled over the plain coconut panacotta. This also tastes really good and reduces the second step of setting it with agar. Following are the instructions.
  2. Place a sieve or colander over a bowl and add the passion fruit pulp into the colander. Press hard and scrape it well. The aim is to get as much fresh passion fruit juice without any seeds or fibre. Measure it be equal to 1/2 cup of juice.
  3. Combine the juice with the maple syrup and heat very lightly in a small saucepan. When you see bubbles rising from the side, remove from heat. Leave it to cool and pour or drizzle over the coconut panacotta when serving.
To serve
  1. You can either directly serve it from the glasses or shot glasses with a dollop of fresh passion fruit on top or you can un mould it and serve it on a plate. To unmould it, gently slide a knife along the edges of the panacotta to loosen it from the mould. Cover the mouth of the mould or glass with a serving plate and with a swift movement turn it over. If it is not released, tap it gently downwards onto the serving plate. Serve immediately with generous dollop of fresh passionfruit pulp. Or drizzle with passionfruit syrup if following Option 2.
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2 Comments

  1. wildblend 1 month ago

    Hi, this looks beautiful and I can’t wait to try. I normally don’t like Agar too much because of it’s taste and texture but maybe I’ve used too much in the past 😉

    • Meghna 1 month ago

      Hello! thank you so much! I know what you mean about agar, you can end up with a beautiful looking dessert but a texture like soap! i found reducing it to a bare minimum makes a big difference, especially if you are using the powder form which is the most concentrated form. I do hope this recipe works out for you as it did with me:)

Hi! Thanks of stopping by!