Coconut Panna Cotta with Passionfruit Jelly

This is a healthy, easy, no cook recipe which is a great special occasion dessert. You can substitute the passionfruit for mango or do a combo of both if you prefer.

Passionfruit Jelly


1 cup passionfruit pulp

1 ½ sheets grass fed gelatine

1-2 tbsp maple syrup, honey or coconut nectar

50 mls filtered water


• Place the gelatine leaves in cool water and soak for 15 minutes.

• Place the passionfruit, water and desired sweetener in saucepan. Bring to boil and simmer for a few minutes

• Remove gelatine from water, squeeze out excess water and add to the passionfruit mixture.

• Stir until gelatine is completely dissolved

• Remove saucepan from heat and cool for a few minutes.

• Pour about 1 to 1.5 cm of the passionfruit mixture into ramekins.

• Refrigerate for 2 hours or until completely set.

• Next move onto the Panna cotta recipe.


Panna Cotta


1 can organic coconut cream

2 tablespoons maple syrup, honey or coconut nectar

1 organic vanilla pod

4 Kaffir lime leaves

2 sheets grass fed gelatine


• Pour the coconut cream into a saucepan and add the seeds of the vanilla bean, kaffir lime leaves and vanilla bean pod and infuse for 30 minutes

• Meanwhile add the gelatine leaves to some cool water and soak for 15 minutes.

• Add the maple syrup or sweetener to the coconut cream mixture and bring to a simmer.

• Remove the gelatine leaves and squeeze out excess water. Add the gelatine leaves to the coconut mixture and stir until the gelatine is dissolved.

• Remove from heat and strain the mixture.

• Allow to cool for 10 minutes before pouring mixture on top of set passionfruit jelly.

• Return to the fridge for another 2 hours or until set.

• To serve turn out onto a small plate.