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Coconut Passion Fruit Panna Cotta with Shredded Coconut and Sable Cookies Recipe

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4.4 from 30 reviews

  • Author: Ava
  • Total Time: 9 hours 50 minutes
  • Yield: 6 servings

Description

This elegant Coconut Panna Cotta with Passion Fruit combines creamy coconut panna cotta layers with a tangy passion fruit topping, all beautifully assembled over a crunchy coconut sable cookie base. The dessert boasts a delicate balance of tropical flavors and a smooth set texture achieved through gelatine, perfect for a refreshing treat or special occasion.

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 mostly removed, keep a few seeds)
  • 100 g Granulated sugar
  • 4 Gelatine sheets (1.7 g gelatin per sheet)

Coconut Sable Cookie

  • 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)

Instructions

  1. Make the Sable Cookie: Prepare the coconut sable cookie dough following your preferred pate sablee recipe. Shape and bake the cookies until golden and cooled to room temperature. Once cooled, brush a thin layer of melted white chocolate on each cookie, then dust generously with shredded coconut. Set aside to allow the chocolate to set.
  2. Prepare Coconut Panna Cotta Base: Soak 4 gelatine sheets in cold water for about 5 minutes until softened. In a saucepan, gently heat the coconut puree and 80 g sugar, stirring until the sugar dissolves and the mixture is just simmering. Remove from heat, squeeze out excess water from the gelatine sheets, and stir them thoroughly into the hot coconut mixture. Set aside but keep warm and stir occasionally to prevent it from setting prematurely.
  3. Prepare Passion Fruit Layer: Soak 4 gelatine sheets in cold water until softened. Strain the passion fruit puree through a sieve to remove most seeds, leaving a few for texture. Heat the passion fruit puree with 100 g sugar gently until just simmering and sugar dissolves. Remove from heat, squeeze excess water from gelatine sheets, and stir them thoroughly into the hot passion fruit mixture. Set aside and stir occasionally to avoid premature setting.
  4. Assemble Layers in Mold: Using a Silikomart color mold, pipe the coconut panna cotta mixture into the center of each cavity, followed by more coconut panna cotta around the outer circle. Place the mold in the freezer for 15 minutes to allow the coconut panna cotta to partially set. Meanwhile, keep any leftover coconut panna cotta at room temperature and stir occasionally to prevent setting.
  5. Add Passion Fruit Layer: Once the coconut panna cotta layer has set, pipe the passion fruit mixture evenly over the coconut layer in each mold cavity. Freeze again for 30 minutes, maintaining occasional stirring of remaining coconut panna cotta at room temperature.
  6. Final Coconut Layer & Freeze: Pipe the remaining coconut panna cotta on top of the passion fruit layer. Freeze the molds for at least 6 hours, ideally overnight, allowing the panna cotta to fully set and freeze solid.
  7. Release and Serve: Carefully unmold each panna cotta by gently pressing the middle of the mold to release without breaking. Place each frozen panna cotta onto a pre-prepared coconut sable cookie. Allow the panna cotta to thaw slowly at room temperature or in the refrigerator before serving.
  8. Storage: Store the assembled panna cottas refrigerated for 2-3 days for optimal freshness and texture.

Notes

  • Use thick, high-fat coconut puree (22-24%) for a creamy and rich texture, not the watery coconut milk.
  • Keep gelatin sheets fully hydrated and never boil after adding gelatin to ensure a perfect set.
  • Do not let the panna cotta mixtures fully set before assembling to achieve smooth layering and fusion.
  • Occasional stirring of leftover coconut panna cotta is important to prevent it from setting prematurely.
  • You can substitute granulated sugar with a finer sugar if preferred for smoother dissolution.
  • Freezing the panna cotta ensures ease of unmolding and presentation but thaw gently before serving to enjoy the creamy texture.
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Freezing
  • Cuisine: Fusion - Tropical

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