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Coconut panna cottas with raspberries and passion fruit

  • Timer Prep 360 min
    Cook 5 min
  • Chart 532.0 cal/
  • Chef hat Easy


Halve the passion fruits. Split the vanilla pods. Zest the lemons. Lightly toast the coconut flakes.


  1. 1 Put the gelatine leaves in a small bowl and cover with cold water. Leave to soak for 10 minutes.
  2. 2 Meanwhile, put the coconut milk, double cream, sugar and lemon zest in a medium saucepan.
  3. 3 Scrape the seeds from the vanilla pod and add to the pan, along with the pod. Bring just up to the boil, then remove from the heat.
  4. 4 Squeeze out the excess liquid from the gelatine and add to the cream mixture. Stir until dissolved, then leave to cool to room temperature.
  5. 5 Strain into a pouring jug.
  6. 6 Grease dariole moulds or water glasses with a little vegetable oil, then fill each with the mixture. Cover and chill for 5 hours.
  7. 7 To serve, dip the moulds quickly in boiling water to help turn out the panna cottas. Alternatively, serve in the glass.
  8. 8 Spoon half a passion fruit over each, than add a handful of raspberries and a few lightly toasted coconut flakes.
  • Average per serving
  • Calories 532.0kCal
  • Fat46.5g
  • Saturated20.6g
  • Salt0.0g
  • Carbohydrates37.4
  • Sugar21.3g
  • Protein4.2g
  • Fibre3.7g