• 2 x 400ml tins coconut milk (from a tin, not a carton)
  • 100ml almond milk
  • 120g caster sugar
  • 1 lime
  • 4 passionfruits
  • 4 leaves of gelatine/2 tsp agar agar (ve)
  • 1 tsp vanilla bean paste
  • coconut flakes


Prep time: 15 mins. Makes 4

A light and summery make ahead dinner party dessert. Or a breakfast. Who knows?


Combine the coconut milk, almond milk, sugar & vanilla in a saucepan and heat gently until steaming.

If using gelatine sheets, place in cold water for a few minutes to soften.

sAdd the gelatine sheets or agar agar powder to the milk mix & stir thoroughly to dissolve. 

Pour the mixture in to ramekins/moulds and leave in the fridge to set for at least 4 hours. I like to make mine in a glass because it looks cool and takes away the need to turn them out…

If you are turning yours out of the mould, pour about 1.5 inches high of boiled water in to a dish and place your mould in to it for about 20-30 seconds, give it a little shake with one hand placed over the top, then turn out on to the plate. If it doesn’t come out, repeat. Don’t leave it in for longer than 30 seconds as the Panna Cotta with start to melt!

Cut each passionfruit in half and spoon out the seeds of each one, to top each panna cotta. Finish with the lime zest & coconut flakes.