Coconut Panna Cotta with Passionfruit Jelly

This Coconut Panna Cotta with Passionfruit Jelly 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

Ingredients

1 cup passionfruit pulp

1 1/2 sheets grass fed gelatine

1-2 tbsp maple syrup, honey or coconut nectar

50 mls filtered water

Method

1. 1. Place the gelatine leaves in cool water and soak for 15 minutes.
   2. Place the passionfruit, water and desired sweetener in saucepan. Bring to boil and simmer for a few minutes
   3. Remove gelatine from water, squeeze out excess water and add to the passionfruit mixture.
   4. Stir until gelatine is completely dissolved.
   5. Remove saucepan from heat and cool for a few minutes.
   6. Pour about 1 to 1.5 cm of the passionfruit mixture into ramekins.
   7. Refrigerate for 2 hours or until completely set.
   8. Next move onto the Panna cotta recipe.

Panna Cotta

Ingredients

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

Method

1. 1. 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.
   2. Meanwhile add the gelatine leaves to some cool water and soak for 15 minutes.
   3. Add the maple syrup or sweetener to the coconut cream mixture and bring to a simmer.
   4. Remove the gelatine leaves and squeeze out excess water. Add the gelatine leaves to the coconut mixture and stir until the gelatine is dissolved.
   5. Remove from heat and strain the mixture.
   6. Allow to cool for 10 minutes before pouring mixture on top of set passionfruit jelly.
   7. Return to the fridge for another 2 hours or until set.
   8. To serve turn out onto a small plate.