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Coconut Panna Cotta with Passion Fruit and Shredded Coconut Recipe

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3.9 from 71 reviews

  • Author: Ava
  • Total Time: 9 hours (including chilling and freezing time)
  • Yield: 6 servings

Description

This elegant Coconut Panna Cotta with Passion Fruit is a luscious, creamy dessert combining rich coconut cream infused with gelatin and a tangy passion fruit layer. This recipe features delicate coconut sable cookies brushed with white chocolate and dusted with shredded coconut, serving as a perfect base. The panna cotta layers are carefully assembled and frozen for a firm, yet silky texture and then chilled for an indulgent tropical experience that’s perfect for special occasions or refined dessert lovers.

Ingredients

Coconut Panna Cotta

  • 400 g Coconut puree (thick, high fat 22-24%)
  • 80 g Granulated sugar
  • 4 Gelatine sheets (1.7 g gelatin per sheet)

Passion Fruit Layer

  • 250 g Passion fruit puree (fresh or frozen, seeds removed except a few)
  • 100 g Granulated sugar
  • 4 Gelatine sheets (1.7 g gelatin per sheet)

Sable Cookies

  • 45 g Icing sugar
  • 115 g All-purpose flour
  • 15 g Almond flour
  • Pinch of salt
  • 55 g Unsalted butter (very cold)
  • 25 g Egg (approx. half an egg)

Finishing

  • White chocolate (melted, for brushing)
  • Shredded coconut (for dusting)

Instructions

  1. Prepare Sable Cookies: Follow a standard pâte sablée recipe using the listed ingredients. After mixing and shaping, bake the cookies until golden and cooled to room temperature.
  2. Decorate Cookies: Melt a small amount of white chocolate and brush each cooled cookie with it. Immediately dust with shredded coconut, then set aside to firm up.
  3. Prepare Coconut Panna Cotta Mixture: Soak 4 gelatine sheets in cold water until soft. In a saucepan, heat the coconut puree with 80 g granulated sugar until it just simmers and the sugar dissolves. Remove from heat, squeeze excess water from the gelatin sheets and stir them into the hot coconut mixture until fully dissolved. Set aside, stirring occasionally to prevent setting.
  4. Prepare Passion Fruit Mixture: Soak another 4 gelatine sheets in cold water. Pass the passion fruit puree through a sieve to remove most seeds, leaving a few for texture. Heat the passion fruit puree with 100 g granulated sugar until just simmering and sugar is fully dissolved. Remove from heat, squeeze gelatin sheets, and stir in until dissolved. Set aside, stirring occasionally to prevent setting.
  5. Assemble Panna Cotta – Step 1: Using a Silikomart Color mold or similar, pipe coconut panna cotta into the middle of each cavity and then pipe some more into the outer circle. Freeze the mold for 15 minutes to set the coconut layer. Leave the remaining coconut mixture at room temperature, stirring occasionally to keep it from setting.
  6. Assemble Panna Cotta – Step 2: Once the coconut layer is set in the freezer, pipe the passion fruit mixture on top of each cavity. Freeze again for 30 minutes. Continue stirring the remaining coconut mixture periodically to keep it from setting.
  7. Assemble Panna Cotta – Step 3: Pipe the remaining coconut panna cotta over the passion fruit layer to complete the layers. Freeze the assembled panna cottas for at least 6 hours or preferably overnight until fully frozen and firm.
  8. Release and Plate: Once fully frozen, carefully release each panna cotta from the mold by gently pressing the middle area to avoid sticking. Place each panna cotta onto a decorated coconut sable cookie while still frozen.
  9. Thawing and Storage: Let the panna cotta thaw at room temperature or in the refrigerator before serving. Store in the refrigerator and consume within 2-3 days for optimal freshness.

Notes

  • Use thick, high-fat coconut puree for a creamy texture; avoid watery coconut milk.
  • Don’t let the gelatin mixtures fully set before assembling; stir occasionally to maintain soft consistency.
  • Freezing speeds up setting times but panna cotta is best thawed before serving to enjoy its silky texture.
  • Handling gelatin carefully ensures smooth panna cotta without lumps.
  • For the best flavor, use fresh or high-quality frozen passion fruit puree.
  • The sable cookie can be made ahead and stored in an airtight container.
  • Pay special attention when unmolding frozen panna cotta to avoid breaking the delicate dessert.
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes (plus baking time for cookies 15-20 minutes)
  • Category: Dessert
  • Method: Freezing
  • Cuisine: Fusion (Tropical/Western dessert influence)

Find it online: https://quickandsweetrecipes.com/coconut-panna-cotta-with-passion-fruit-and-shredded-coconut-recipe/