Name: Coconut Passion Fruit Panna Cotta with Shredded Coconut and Sable Cookies Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 9 h 50 min
Cuisine: Fusion - Tropical
Ingredients: 400 g Coconut puree (thick, high fat 22-24%); 80 g Granulated sugar; 4 Gelatine sheets (1.7 g gelatin per sheet); 250 g Passion fruit puree (fresh or frozen, seeds mostly removed, keep a few seeds); 100 g Granulated sugar; 4 Gelatine sheets (1.7 g gelatin per sheet); 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); White chocolate (melted, for brushing); Shredded coconut (for dusting)

Jump to Recipe· 4.4 from 30 reviews

If you’re craving a tropical escape in a dessert, this Coconut Passion Fruit Panna Cotta with Shredded Coconut and Sable Cookies Recipe is your new best friend. It perfectly balances luscious, creamy coconut layers with bright, tangy passion fruit, all nestled atop buttery, delicate sable cookies dusted with shredded coconut. Every bite is a celebration of flavors and textures — from smooth panna cotta to crisp, subtly sweet cookies — that will transport you to a sunny paradise. I’m thrilled to share this vibrant recipe that feels elegant enough for company but cozy enough for any day you want a little indulgence.

Ingredients You’ll Need

The image shows a white marbled surface with six items arranged neatly. On the top left, there is a clear glass measuring cup filled with a creamy white liquid with some foam on top. Next to it on the right, a clear glass bowl contains a mound of light-colored granulated sugar. Below that, a small white bowl is filled with clear liquid. To the right of this, a small wooden bowl holds a small amount of pale powder, likely salt or seasoning. In the middle, a round wooden board holds a closed glass jar filled with bright orange liquid, likely juice or syrup, along with a green whole passion fruit and two halves of cut passion fruit showing vibrant yellow-orange pulp with black seeds. The colors contrast nicely against the clean white marbled background. photo taken with an iphone --ar 4:5 --v 7

These ingredients are beautifully simple yet essential because each one adds a crucial dimension to this dessert’s luxurious flavor and texture profile. The high-fat coconut puree provides richness, passion fruit brings a refreshing tang, and the sable cookies add that irresistible crunch and buttery goodness.

400 g Coconut puree (thick, high fat 22-24%): The rich base that lends creaminess and tropical flavor.
80 g Granulated sugar (for coconut): Sweetens the coconut mixture without overpowering it.
4 Gelatine sheets (1.7g each) for coconut layer: Gives the panna cotta its signature silky set.
250 g Passion fruit puree (seeds mostly removed): Adds tanginess and vibrant color to contrast the coconut.
100 g Granulated sugar (for passion fruit): Balances the tartness in the passion fruit layer.
4 Gelatine sheets (1.7g each) for passion fruit layer: Ensures a smooth, firm set for this tropical topping.
45 g Icing sugar: Sweetens the sable cookie dough delicately.
115 g All-Purpose flour: Provides structure for the sable cookies.
15 g Almond flour: Brings a tender, nutty richness to the cookies.
Pinch of salt: Enhances all the flavors harmoniously.
55 g Unsalted butter (very cold): Creates the sable’s tender, crumbly texture.
25 g Egg (approx. half egg): Binds the cookie dough just enough for perfect elasticity.
White chocolate (melted): Adds a glossy finish and subtle sweetness to the cookies.
Shredded coconut: The final flourish for texture and visual appeal.

How to Make Coconut Passion Fruit Panna Cotta with Shredded Coconut and Sable Cookies Recipe

Step 1: Prepare the sable cookies

The foundation of this dessert is the sable cookie, a French buttery shortbread that’s ultra-tender and crumbly. Start by following a classic pate sablee dough recipe using the icing sugar, flours, butter, egg, and salt. Once formed, roll out, cut into rounds, and bake until pale golden. Let cool completely before moving on. This cookie’s lightness contrasts beautifully with the creamy panna cotta layers.

Step 2: Add white chocolate and shredded coconut to the cookies

Once your sable cookies are completely cool, gently brush a thin layer of melted white chocolate over their tops. This not only adds sweetness but also acts as a sealant before we dust on shredded coconut. Sprinkle shredded coconut generously, then set aside to allow the chocolate to harden slightly. This crunchy, sweet topping will be a delightful surprise with every bite.

Step 3: Make the coconut panna cotta layer

Soak the gelatine sheets for the coconut mixture in cold water until soft. While that’s happening, gently heat the thick coconut puree with granulated sugar until just simmering and the sugar dissolves. Remove from heat, squeeze out excess water from the gelatine sheets, and stir them into the warm coconut mixture until fully melted and smooth. Set this aside but keep it stirred occasionally so it doesn’t set prematurely.

Step 4: Prepare the passion fruit panna cotta layer

Similarly, soak the gelatine sheets for the passion fruit layer. Push your passion fruit puree through a sieve to remove most of the seeds, preserving just a few for texture and visual interest. Heat the puree with sugar until simmering and fully dissolved, remove from heat, and mix in the softened, squeezed gelatine sheets. Keep this mixture stirred lightly so it stays pourable and doesn’t set too soon.

Step 5: Assemble the panna cotta layers in the mold

Now, it’s time to bring this dessert to life. Using a Silikomart Color mold or similar, start by piping the coconut panna cotta mixture into the center of each cavity, then fill the outer ring with more coconut panna cotta. Freeze for 15 minutes to allow it to set slightly. Meanwhile, stir the remaining coconut mixture occasionally at room temperature so it stays fluid. Once set, pipe the passion fruit panna cotta on top and freeze for another 30 minutes, stirring the leftover coconut mix intermittently. Finally, pipe the remaining coconut panna cotta on top and freeze for a minimum of 6 hours — overnight is even better for that perfect texture.

Step 6: Unmold and assemble the final dessert

After your panna cottas are fully frozen, gently but firmly release each from the mold. Press especially in the middle so they don’t stick. While still frozen, place each panna cotta atop a prepared coconut sable cookie. Let them thaw slowly either at room temperature or in the fridge — this will guarantee a creamy, luscious texture that melts in your mouth.

How to Serve Coconut Passion Fruit Panna Cotta with Shredded Coconut and Sable Cookies Recipe

The image shows two round layered desserts on a white marbled surface with a piece of white parchment paper underneath. Each dessert has three layers: the bottom layer is a thin, light brown biscuit base covered with shredded white coconut, the middle layer is an opaque white ring of smooth mousse, and the top layer is a translucent orange gel ring with small dark seeds inside, placed around a small white cylindrical center. One dessert is in the background, while the dessert in the front is being decorated with a small green leaf held by a pair of black tweezers, representing a woman's hand. The overall look is clean and elegant with contrasting textures and fresh colors photo taken with an iphone --ar 4:5 --v 7

Garnishes

A light dusting of additional shredded coconut, a few fresh passion fruit seeds on top, or a delicate drizzle of melted white chocolate make stunning, flavorful garnishes. They add an extra touch of texture and tropical charm that will impress your guests.

Side Dishes

This panna cotta pairs beautifully with fresh fruit salads or a crisp green mint salad to balance the sweetness. A lightly brewed jasmine or green tea also complements this dessert wonderfully if you want a refreshing beverage accompaniment.

Creamy Ways to Present

Try layering some passion fruit compote beneath the panna cotta in a glass for a beautiful visual effect that gives an extra burst of fruity flavor with each bite. Alternatively, serve on small dessert plates with a drizzle of passion fruit coulis and a sprinkle of toasted coconut for an elegant presentation.

Make Ahead and Storage

Storing Leftovers

Once assembled, store leftover Coconut Passion Fruit Panna Cotta with Shredded Coconut and Sable Cookies Recipe in the refrigerator for 2 to 3 days. Keep them covered to avoid absorbing any fridge odors and to maintain their delicate textures and flavors.

Freezing

You can freeze these panna cottas before unmolding for up to a week. Just be sure to thaw them in the fridge overnight for the best texture and taste. Freezing preserves the layers nicely and lets you prepare them well in advance for a special occasion.

Reheating

Since this is a chilled dessert, reheating isn’t needed. Instead, allow the panna cotta to thaw gently in the fridge or at room temperature, which will preserve its creamy consistency perfectly.

FAQs

Can I use powdered gelatin instead of gelatin sheets?

Yes, you can substitute powdered gelatin for gelatin sheets. Typically, one sheet equals about one teaspoon of powdered gelatin. Be sure to bloom the powdered gelatin in cold water before adding it to your warm mixtures for smooth results.

What if I can’t find fresh passion fruit puree?

Frozen passion fruit puree works just as well and is often easier to find. Just make sure it’s unsweetened and thawed before use. Alternatively, you can make your own puree by straining fresh passion fruit pulp.

Can I make this recipe vegan?

This traditional Coconut Passion Fruit Panna Cotta with Shredded Coconut and Sable Cookies Recipe relies on gelatin, so to make it vegan, you’d need to substitute gelatin with agar-agar. Keep in mind, agar-agar sets differently and may affect the texture slightly.

How important is the fat content in the coconut puree?

The fat content is key to achieving that silky, creamy texture in the panna cotta. Using coconut puree with 22-24% fat ensures it’s rich enough; watery coconut milk won’t give the same luxurious mouthfeel.

Can I prepare the sable cookies in advance?

Absolutely! The sable cookies can be baked and stored in an airtight container for up to a week. Adding the white chocolate and shredded coconut closer to serving will help keep them crisp and fresh.

Final Thoughts

I can’t recommend enough trying this Coconut Passion Fruit Panna Cotta with Shredded Coconut and Sable Cookies Recipe—it’s a tropical dream come true. With its creamy coconut layers, tangy passion fruit, and buttery sable cookie base, it’s an irresistible combination that’s sure to brighten any dessert table. Whether you’re entertaining guests or treating yourself, this recipe will bring a little sunshine and a whole lot of joy!