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Dairy-Free Mango Coconut Panna Cotta Recipe with Passion Fruit Drizzle

Dairy-Free Mango Coconut Panna Cotta Recipe with Easy Passion Fruit Drizzle

Delightful and creamy panna cotta infused with the tropical essence of mango and coconut, topped with a vibrant passion fruit drizzle—perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Tropical
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the Panna Cotta
  • 1 can coconut milk 13.5 oz
  • 1 cup mango puree fresh or canned
  • 1/4 cup maple syrup or agave nectar
  • 1 teaspoon vanilla extract
  • 1 tablespoon agar-agar powder
  • 1/4 cup water
For the Passion Fruit Drizzle
  • 4 pieces passion fruits halved
  • 2 tablespoons maple syrup or honey optional, adjust to taste

Equipment

  • Small saucepan
  • Medium saucepan
  • Whisk
  • Measuring Cups and Spoons
  • Serving cups or molds
  • Refrigerator
  • Bowl

Method
 

  1. Step 1: In a small saucepan, combine the agar-agar powder and 1/4 cup of water. Allow it to sit for about 5 minutes to hydrate.
  2. Step 2: In a medium saucepan, combine the coconut milk, mango puree, maple syrup, and vanilla extract. Heat over medium heat, stirring occasionally until warm but not boiling.
  3. Step 3: Once warm, add the hydrated agar-agar mixture and stir continuously for 5–8 minutes until fully dissolved and smooth.
  4. Step 4: Remove from heat and pour the mixture into individual serving cups or molds. Allow to cool slightly before transferring to the refrigerator. Chill for at least 4 hours until set.
  5. Step 5: To prepare the passion fruit drizzle, scoop the pulp from the passion fruits into a bowl and mix in maple syrup or honey if desired.
  6. Step 6: Once the panna cotta has set, drizzle the passion fruit mixture over the top before serving.

Notes

Adjust sweetness to taste and experiment with different fruit toppings. The panna cotta can be made ahead of time and stored in the refrigerator.