Passion Fruit Panna Cotta (no gelatin) Recipe

If you’re looking for a dessert that’s as stunning as it is simple, this Passion Fruit Panna Cotta (no gelatin) is a showstopper. Silky-smooth, totally vegan, and bursting with tropical flavor, it brightens every spoonful without a hint of dairy or gelatin—just pure joy in every bite.

Ingredients You’ll Need

What I adore most about this Passion Fruit Panna Cotta (no gelatin) is how a handful of simple, quality ingredients create something unforgettable. Each one brings its own personality—tropical flair, luxurious texture, and a sweetness that feels just right.

• Passion Fruit Pulp (without seeds): The star of the show—vivid, aromatic, tangy, and the reason every spoonful bursts with sunshine. Use ripe, fragrant fruit for best flavor.
• Almond Milk (or soy/oat): The base, lending a delicate nuttiness and keeping the panna cotta wonderfully light. Use unsweetened milk to control the final sweetness.
• Granulated Sugar: Just enough to balance passion fruit’s tartness without masking its zing. Coconut sugar or superfine sugar also work for subtle variations.
• Agar-Agar Powder: This natural, plant-based thickener sets the panna cotta instead of gelatin. Make sure to use powder (not flakes) for smooth results!
• Coconut Cream (or chilled full-fat coconut milk): Folds in incredible creaminess and that lush, tropical undertone. Only use the thick cream from the top of a chilled can for best texture.
• Vanilla Extract (optional): Adds a little warmth and complexity, perfect if you want to round out the tartness of the passion fruit.
• For the Passion Fruit Coulis (optional): More passion fruit pulp (with seeds), granulated sugar, and a splash of fresh lime juice—this glossy, tangy syrup is pure sunshine in sauce form!

Variations

This Passion Fruit Panna Cotta (no gelatin) is an absolute chameleon—so easy to tweak for whatever you crave or have on hand. Go wild with flavors, swap out the non-dairy milks, or adjust the sweetness to suit your crowd.

• Mango Swirl: Use ripe mango puree in place of half the passion fruit pulp for a lush, sunset-hued twist.
• Herb-Infused: Simmer the milk with a sprig of basil or mint before mixing everything together for delicate herbal notes.
• Lemon-Lime Brightness: Add the zest of a small lime or lemon for extra citrus complexity and sparkle.
• Spiced Vanilla: Stir in a pinch of cardamom or freshly grated nutmeg if you’re serving this in cooler months for a cozy vibe.
• Nut-Free: Swap almond milk for oat or soy milk for a truly nut-free version that stays just as creamy and delicious.

How to Make Passion Fruit Panna Cotta (no gelatin)

Step 1: Extract and Strain the Passion Fruit

Start by scooping the golden pulp from your passion fruits into a food processor. Give it a quick blitz—about 30 seconds—to help separate all that tangy juice from the crunchy seeds. Next, transfer the mixture to a fine-mesh sieve and press firmly to collect every last drop of fragrant passion fruit juice. It’s a little meditative and infinitely rewarding!

Step 2: Simmer with Agar-Agar

Add the strained passion fruit juice to a small saucepan, along with your almond milk, sugar, and agar-agar powder. Whisk well, then simmer gently over medium heat for 5 minutes. This cooks the agar-agar and fully dissolves the sugar, setting the stage for that dreamy panna cotta texture. Don’t rush—let the aroma fill your kitchen!

Step 3: Stir in Coconut Cream and Vanilla

Take the saucepan off the heat, then whisk in the coconut cream and vanilla extract (if using). Bring the pan back to the stove over medium-low heat just until the coconut cream is fully melted and incorporated—no boiling! This step transforms your base into something silky and decadent.

Step 4: Sift and Fill Molds

To ensure the smoothest, most irresistible texture, pour the mixture through a fine-mesh sieve one final time into a jug or bowl. Divide evenly among your prepared serving molds or glasses. I love using clear glass for that gorgeous yellow color, but anything works—get creative!

Step 5: Cool and Set

Let your filled molds cool at room temperature for about 10 minutes, then cover with lids or plastic wrap. Pop them in the fridge and let the agar-agar work its magic for at least 4 hours (overnight is even better). They’ll firm up to the perfect creamy-jiggly texture that defines a great Passion Fruit Panna Cotta (no gelatin).

Step 6: Make the Passion Fruit Coulis (Optional)

If you want to take things over the top (why not?), cook fresh passion fruit pulp (seeds and all), sugar, and fresh lime juice together until thickened and glossy. Once cooled, this simple coulis adds a burst of tangy brightness and such a joyful crunch from the seeds.

Step 7: Unmold and Serve

Ready to dazzle? Unmold your panna cotta by running a knife around the edge (if needed), then flip onto a plate. Drizzle with the stunning passion fruit coulis just before serving. Every bite is pure, creamy sunshine!

How to Serve Passion Fruit Panna Cotta (no gelatin)

Garnishes

For a stunning finish, crown your Passion Fruit Panna Cotta (no gelatin) with a generous drizzle of the passion fruit coulis, a sprinkle of fresh passion fruit seeds, and maybe a few mint leaves for a pop of green. Toasted coconut flakes or finely chopped pistachios add gorgeous crunch and contrast too.

Side Dishes

This panna cotta is delightful all on its own, but for a full dessert presentation, pair it with a fruit salad bursting with fresh mango, pineapple, or berries. Crisp, almond biscotti or a simple shortbread also make a lovely, textural counterpoint alongside the pillowy panna cotta.

Creative Ways to Present

Show off that gorgeous golden hue by serving your Passion Fruit Panna Cotta (no gelatin) in clear glasses, vintage teacups, or even hollowed-out passion fruit shells. Mini jars are perfect for parties, and transparent molds let those pretty layers sparkle—don’t forget edible flowers or thinly sliced lime wheels for extra drama!

Make Ahead and Storage

Storing Leftovers

Wrap any leftover panna cotta tightly in its mold or container and refrigerate for up to 3 days. The flavor gets even more luscious as it chills, making it perfect for prep-ahead dinner parties or easy weeknight treats.

Freezing

While technically you can freeze Passion Fruit Panna Cotta (no gelatin), the texture may become grainy due to the coconut cream. If you do freeze, thaw overnight in the refrigerator and serve chilled, preferably with an extra drizzle of coulis to freshen things up.

Reheating

No need to reheat this one—Passion Fruit Panna Cotta (no gelatin) is at its best cold, straight from the fridge. Just unmold and garnish when you’re ready for that spoonful of sunshine.

FAQs

Final Thoughts

If you love sharing bright, joyful desserts, give this Passion Fruit Panna Cotta (no gelatin) a try—it’s impossibly easy, irresistibly luscious, and guaranteed to make any gathering glow. I can’t wait to hear how you serve it, so be sure to snap a photo and let your friends taste a spoonful of sunshine too!

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