Coconut yoghurt panna cotta with passion fruit coulis

Creamy, sweet coconut pairs with tangy passion fruit for a light and exotic tasting dessert.

Agar flakes are a type of sea vegetable and work well as a vegan alternative for gelatin. Here, when mixed with the thick coconut products, they create a panna cotta with a velvety soft texture that can sometimes be harder to get just right when using gelatin.

The passion fruit coulis might be too much for 3 people, but any leftovers are nice with yoghurt, ice cream or porridge.


Coconut yoghurt panna cotta with passion fruit coulis




300g coconut yoghurt
170ml coconut milk (full fat)
3 tbsp agave syrup/ honey
2 tsp agar flakes

For the passion fruit coulis

8 passion fruit, about 170g
1 tsp. arrowroot
Agave syrup, to taste

To serve

A few mint leaves (optional)


Put the coconut yoghurt, coconut milk and three tablespoons of agave into a pan and stir to combine. Sprinkle the agar flakes on top and heat without stirring until bubbling. When the mixture starts to bubble, turn the heat down to a simmer and stir gently continuously for about 10 minutes until all of the flakes have dissolved.

Pour the mixture into 3 moulds or ramekins and leave to cool before transferring to the fridge to set. It’s best to leave them overnight but 3-4 hours should be sufficient.

To make the coulis, cut the passion fruit in half and scoop the inside into a pan. Mix the arrowroot with about a tablespoon of water. Heat the passion fruit on medium heat for a few minutes then stir in the arrowroot mixture. Continue stirring for a few minutes until the mixture has thickened. Leave to cool then taste a bit and add some agave until it is sweet enough for your taste. Store in the fridge.

When your panna cottas have set you can turn them out onto plates or eat them straight from the moulds with the passion fruit coulis and a few small mint leaves.






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