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  • Dessert
  • 4
  • 10 minutes
  • 10minute plus 3 hours refrigeration time


1 ½ cups milk
½ cup coconut milk, reduced fat
1 tbs honey
2 passionfruit
1 tsp vegetarian gelling powder
3 tsp water
2 extra passionfruit for decoration
4 tsp desiccated coconut

Nutritional Information (per serve)

  • 583 kJ / 139 cal
  • 16g
  • 8g
  • 4g
  • 3g
  • 3g
  • 58g

Coconut and Passionfruit Panna Cotta

Panna Cotta originates from Italy and when translated from Italian means ‘cooked cream’. This healthier version isn’t made with cream but is still deliciously creamy due to the coconut milk. Passionfruit originates from South America and botanically are classified as a berry. Passionfruit are a good source of beta-carotene, vitamin C, fibre and contain very small amounts of sugar. This is a revamped classic that is bound to please your guests when entertaining.

  • Step 1

    In a saucepan over a medium heat, add in milk and coconut milk and slowly bring to the boil.
  • Step 2

    Once boiling, remove from the heat and stir in honey and the pulp of two passionfruit.
  • Step 3

    In a small bowl, mix the gelling powder with water, until all is dissolved.
  • Step 4

    Slowly pour the gelling mixture into the milk, stirring until well combined.
  • Step 5

    Return the saucepan back to the heat and cook for 3 minutes, whilst stirring constantly.
  • Step 6

    Pour the mixture into four glasses.
  • Step 7

    Refrigerate for 2-3 hours until set.
  • Step 8

    Serve with extra passionfruit pulp and 1 teaspoon of coconut on top of each.