Vegan Passion Fruit Panna Cotta

Creamy, silky-smooth vegan panna cotta topped with a tropical passion fruit sauce that’s exploding with its exotic tropical flavor. This easy-to-make dessert is light yet indulgent, and will 100% impress without you breaking a sweat.

Instructions

For the Panna Cotta:

In a medium saucepan, bring the coconut milk to a gentle simmer over medium heat. Stir occasionally to prevent scorching.
In a separate bowl, whisk together the plant-based milk, lime juice, maple syrup, agar agar powder, cornstarch, vanilla powder or extract, saffron threads, and salt until fully combined and smooth.
Gradually add the mixture from the bowl to the simmering coconut milk, stirring constantly to prevent clumping. Cook the mixture over medium heat, stirring frequently, until it thickens slightly, approximately 3-5 minutes.
Pour the mixture evenly into serving glasses or molds. Allow it to cool to room temperature, then refrigerate for at least 4 hours or until set.

For the Passion fruit Sauce:

In a small saucepan, combine the frozen passion fruit pieces, maple syrup, and lemon juice. Heat over medium heat, stirring occasionally, until the passion fruit begins to break down and the mixture simmers.
In a small bowl, mix the cornstarch with 1 tablespoon of water to create a slurry. Add this to the simmering sauce and stir continuously until it thickens slightly, about 1-2 minutes.
Remove from heat and allow the sauce to cool to room temperature. Transfer to a container and chill in the refrigerator for at least 3 hours.

To Serve:

Once the panna cotta has set and the sauce has chilled, spoon the passion fruit sauce over each panna cotta. Garnish with fresh passion fruit and mint leaves if desired. Serve immediately.

Vegan Passion Fruit Panna Cotta

Equipment

Ingredients

For the Panna Cotta

Passionfuit Sauce

Optional Garnishes:

Instructions

For the Panna Cotta:

For the Passion fruit Sauce:

To Serve:

Notes

Nutrition