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Coconut Panna Cotta with Passion Fruit and Coconut Sable Cookies Recipe

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3.9 from 197 reviews

This elegant Coconut Panna Cotta with Passion Fruit is a creamy, tropical dessert featuring layers of rich coconut panna cotta and vibrant passion fruit puree. Complemented by crisp coconut sable cookies brushed with white chocolate and sprinkled with shredded coconut, this dessert offers a perfect balance of smooth, tangy, and crunchy textures, ideal for special occasions or a refreshing treat.

Ingredients

Coconut Panna Cotta

  • 400 g (5 cups) Coconut puree, thick and high fat (22-24%), not watery
  • 80 g (⅓ cup) Granulated sugar
  • 4 Gelatine sheets (1.7 g per sheet)

Passion Fruit Layer

  • 250 g (1 cup) Passion fruit puree, fresh or frozen, seeds removed, keep a few seeds
  • 100 g (½ cup) Granulated sugar
  • 4 Gelatine sheets (1.7 g per sheet)

Coconut Sable Cookie (Optional)

  • 45 g (⅓ cup) Icing sugar
  • 115 g (1 cup) All-purpose flour
  • 15 g (2 tablespoons) Almond flour
  • Pinch of salt
  • 55 g (¼ cup) Unsalted butter, very cold
  • 25 g Egg (approx. half an egg)
  • White chocolate, melted (for brushing)
  • Shredded coconut (for dusting)

Instructions

  1. Prepare the Sable Cookies: Follow your preferred pâte sablée recipe to make the sable cookies. Once baked and cooled to room temperature, melt a small amount of white chocolate and brush it over the cookies. Dust the cookies with shredded coconut and set aside.
  2. Prepare the Coconut Panna Cotta Base: Soak 4 gelatin sheets in cold water until soft. Heat the coconut puree and 80 g granulated sugar in a saucepan over medium heat until it simmers and the sugar dissolves completely. Remove from heat, squeeze out excess water from gelatin sheets, and stir the gelatin into the warm coconut mixture until fully dissolved. Set aside but do not let it fully cool to prevent premature setting. Stir occasionally.
  3. Prepare the Passion Fruit Layer: Soak another 4 gelatin sheets in cold water. Pass the passion fruit puree through a fine sieve to remove most seeds, keeping a few for texture. Heat the passion fruit puree with 100 g sugar until just simmering and sugar dissolves. Remove from heat, squeeze gelatin sheets, and incorporate them into the passion fruit mixture. Set aside and stir occasionally to keep it liquid but cool.
  4. Assemble the Panna Cotta Layers: Using a Silikomart Color mold or similar, pipe the coconut panna cotta into the center of each cavity, then add more around the outer circle to create layered effects. Freeze the mold for 15 minutes to partially set the coconut layer. Keep the remaining coconut mixture at room temperature and stir occasionally to prevent setting.
  5. Add the Passion Fruit Layer: Once the coconut portion has set in the freezer, pipe the passion fruit mixture on top of the coconut layer in each mold cavity. Freeze again for 30 minutes. Continue stirring any leftover coconut mixture intermittently.
  6. Top with Remaining Coconut Layer: After the passion fruit layer sets, pipe the remaining coconut panna cotta on top. Freeze for a minimum of 6 hours or preferably overnight to fully set and freeze the dessert.
  7. Unmold and Serve: When fully frozen, carefully and firmly press on the middle of each panna cotta to release it from the mold without sticking. Place each panna cotta onto a coconut sable cookie while still frozen. Let thaw at room temperature or in the fridge before serving.
  8. Storage: Store the panna cotta refrigerated for 2-3 days. Serve chilled for best texture and flavor.

Notes

  • Use thick, high-fat coconut puree for best creaminess and texture.
  • Do not let the gelatin mixtures fully set before assembly; keep stirring occasionally to maintain pourable consistency.
  • Freezing helps to layer and set the dessert properly but final serving is best once thawed slightly.
  • Optional sable cookies add texture contrast but can be omitted if desired.
  • If not using the Silikomart Color mold, any silicone mold suitable for layered panna cotta will work.
  • Passion fruit seeds add texture but can be fully removed if preferred.
  • Ensure gelatin sheets are fully dissolved to avoid lumps.

Find it online: https://flavorspath.com/coconut-panna-cotta-with-passion-fruit-and-coconut-sable-cookies-recipe/