No-Bake Passionfruit and Coconut Panna Cotta with Tropical Fruit

Sprinkle the gelatin over the cold water in a small bowl and let it bloom for 5 minutes until spongy.

Serves 6

Ingredients

• 1 1/2 cups heavy cream
• 1 cup coconut milk
• 1/2 cup granulated sugar
• 2 1/4 teaspoons powdered gelatin
• 3 tablespoons cold water
• 1 teaspoon vanilla extract
• 6 ripe passionfruit, pulp scooped
• 2 tablespoons honey
• 1 kiwi, sliced
• 1/2 cup diced mango
• 1/4 cup toasted coconut flakes

Instructions

1. Sprinkle the gelatin over the cold water in a small bowl and let it bloom for 5 minutes until spongy.
2. In a saucepan, warm the heavy cream, coconut milk, and sugar over medium heat, stirring just until the sugar dissolves and steam rises; do not boil.
3. Remove from the heat and whisk in the bloomed gelatin until fully dissolved, then stir in the vanilla.
4. Divide the mixture among six glasses or ramekins and cool to room temperature.
5. Refrigerate for at least 4 hours, or until set with a gentle wobble.
6. Meanwhile, stir the passionfruit pulp with the honey to make a bright, seedy coulis and chill it.
7. Once the panna cotta is set, spoon the passionfruit over each portion.
8. Top with sliced kiwi, diced mango, and toasted coconut flakes just before serving.
9. Panna cotta may be Italian by birth, but passionfruit is woven into Australian summer, from pavlova toppings to the classic passionfruit slice; this chilled, no-bake version marries the two, letting a silky coconut cream carry the tart perfume of ripe passionfruit without ever turning on the oven.

Nutrition (estimated, per serving)

• Calories: 340 kcal
• Protein: 4g
• Fat: 24g
• Carbohydrates: 28g
• Fiber: 3g
• Sugar: 23g
• Sodium: 35mg