Tropical Fusion Coconut Panna Cotta with Passionfruit Glaze

Allergens

None

Ingredients

• 4 cups full
• fat coconut milk
• 1 cup raw cane sugar
• 2 tbsp agar
• agar powder
• 1/2 tsp vanilla extract (optional)
• Pinch of sea salt
• 1/2 cup passion fruit pulp
• 2 tbsp fresh lime juice

Instructions

1. In a saucepan, combine coconut milk, sugar, and agar agar powder. Whisk until well incorporated.
2. Bring the mixture to a boil, then reduce heat to low and simmer for 5 minutes, stirring occasionally.
3. Remove from heat and whisk in vanilla extract (if using) and sea salt.
4. Divide the coconut milk mixture evenly among six small ramekins or dessert cups.
5. Chill the panna cotta in the refrigerator for at least 4 hours, or until set.
6. In a separate bowl, combine passion fruit pulp and lime juice. Mix well.
7. Once the panna cotta is set, top each one with the passion fruit glaze.

Chef’s Insight

The use of agar-agar instead of gelatin makes this dessert suitable for vegans and those with dietary restrictions.

Notes

The use of raw cane sugar adds a natural sweetness and deep amber color to the panna cotta.