Serves 6-8
adjust servings:

Tick the ingredients you need to add your shopping list.

  1. Heat the coconut milk in a small saucepan over a medium-high heat for about 20 minutes, stirring frequently, until reduced by about one quarter (you will need around 600ml).
  2. About halfway through, add the gelatine leaves to a bowl of cold water. Leave to soak for 10 minutes.
  3. Once the coconut milk has reduced and thickened, add the caster sugar and stir until dissolved. Stir in the double cream.
  4. Squeeze out any excess liquid from the gelatine sheets, then add to the coconut milk mixture, stirring until the gelatine has dissolved completely.
  5. Divide the mixture between six to eight small ramekins. Set aside until the mixture has cooled, then transfer to the fridge for at least three hours, or overnight if possible, to set fully.
  6. Add some warm water to a bowl and dip the ramekins in to loosen the edges. Carefully turn them upside down in the middle of each serving plate.
  7. Top each panna cotta with some passionfruit and sprinkle with desiccated coconut.

Nutrition Facts

Per serving: 384kcals, 35.7g fat (29.1g saturated), 15.8g carbs (11.8g sugars), 5.6g protein, 3.3g fibre, 0.027g sodium

Gluten-freeSweet thingsSpecial OccasionsFruit dessertsDinner partyMake it Healthy

Popular in Gluten-free

Easy meringue ghosts with lemon curd cream by Siúcra