I find I get a craving for tropical flavours this time of year; pineapple, mango, dragon fruit and such but it’s a bit of a bore to just eat it raw. When the lovely people at Rachel’s Organic asked if I would like to try some of their yoghurt I had to try the coconut one. I have been enjoying it with banana for breakfast but I wanted to make something creative with it. I do like yoghurt on its own but I think it gives a great flavour to icings, ice creams and other desserts. I like the tang and interest it brings and so it was high time I got my Hawaiian shirt on to start making a delectable panna cotta.
You will need (for three big panna cotta which could easily be four if you’re not as greedy as me):
150ml double cream
2 tbsp caster sugar
2 sheets of gelatine
450g coconut yoghurt
A couple of passion fruits
I was intimidated by gelatine the first time I used it; it was new and untrustworthy. Now I consider us great friends as it always works and does exactly what you want it to. I wouldn’t be without the stuff now, ready to set any liquid you put in front of it into a quivering solid. Previous to this I had not tried to make a jelly with anything other than wine or cider and I wasn’t convinced that a sugar syrup would mix in very well with the yoghurt. So I decided to dissolve the gelatine in cream instead.
Put the cream and sugar into a pan and heat gently until it’s almost boiling. Stir it constantly to stop the cream sticking and to ensure the sugar dissolves. While the cream heats put the gelatine into a bowl of cold water to soften. When the cream has almost boiled remove it from the heat, squeeze out as much water as possible from the gelatine and then add this to the cream.
Stir the gelatine into the hot cream until it has dissolved. Wait for it to cool down a little before mixing in the yoghurt. Stir it all together well before dividing between glasses, ramekins or whatever you fancy and refrigerate for at least two hours or until set. When the panna cotta is ready spoon out the seeds from a passion fruit onto each pudding.
I know traditionally you are supposed to upend the panna cotta so that everyone can see you’ve achieved the perfect wobble. However mine were rather large and I think quite charming left in the glasses that I used. It was also much easier to eat than any panna cotta I’ve ever had because you weren’t chasing the wiggling pudding around the plate. The coconut yoghurt added a great texture because it is full of desiccated coconut and the flavour was distinct yet subtle. The passion fruit was an essential acidic addition as it lifted the whole dessert and gave a lovely crunch too. This is definitely a treat for banishing those winter blues.
Thanks to Rachel’s Organic for the samples. All opinions expressed are my own.
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Lovely and splendid dessert. I have not seen coconut yogurt over here. Wondering if I can coconut cream and yogurt for the same nice and wonderful flavors.
Coconut yogurt & fresh fruit, roll on summer!
Beautiful dessert. My hand passed over this yoghurt the other day when I was looking for some, might give it a go next time. Love the splash of colour from the passion fruit.
Wonderful dessert, I spend the whole weekend making Panna cotta, I made it with coconut and mango and yogurt and berries. I have to try it the passion fruit.
Lovely!!!
Wow lovely dessert, anything with coconut makes me happy!
Your panna cotta looks rich and delicious… and I love the passion fruit topping.
I love to use yogurt in panna cotta but have never thought of using coconut yogurt, genius!
what an inspired use for your yogurt! contrasting the creamy panna cotta with the passion fruit seeds on top was a marvelous idea.
I would really like to cook with passion fruit more and this is a perfect reminder!
This looks so elegant and delicious 🙂
Cheers
Choc Chip Uru
What a lovely dessert! It finally warmed up enough to enjoy a cooler treat. Thank you for sharing. Now if only I lived by a beach!
Such a pretty looking dessert. Love the tropical flavours of Passion fruit and coconut.
I don’t know too much about pannacotta. I made it at school and TAFE but being veggie, I don’t eat gelatine. Although I now have a veggie version of gelatine. It’s not agar agar so I might give this a go!
I love these tropical flavours, it sounds like a perfect summer dessert!
hi caroline, i’ve nvr seen coconut flavoured yogurt here but we do have other flavours like mango, strawberry yogurts. Your pannacotta looks very pretty and love that you finish it with some passionfruit topping
Panna cotta made with coconut Greek yogurt, what interesting dessert. I am a yogurt lover and a’greedy eater’!
For some reason I´ve never made panna cotta yet. With coconut yogurt it sounds much better, just the thing to eat right now. Gorgeous with the passion fruit on top Caroline!
This panna cotta is gorgeous!! I’ve been craving tropical flavors also and this sounds so delicious!
Yum, this looks so delicious 🙂
I’ve still yet to make a panna cotta, and this one looks wonderful! I love the passion fruit addition, great photos too.
A beautiful tropical panna cotta. Love the colour contrast…so beautiful.
You had me at passion fruit! I love the tartness of a passion fruit and I bet it went just perfectly with the fragrant coconut! YUM!
This dessert looks so decadent and wonderfully delicious! You don’t see passion fruits around here very much – but they are really interesting and yummy!
Ooh, yoghurty panna cotta sounds great! I make my own yoghurt so we always have loads – I’ll have to add this to my list of things to try.
you got me at the coconut yogurt and tropical fruits. good one as always x
My idea of heaven.
I love their coconut yogurt and always sample this at the BBCGFS in Birmingham – great recipe.
Yummy! Looks and sounds like a wonderful dessert!
Es una verdadera delicia me encanta quiero un vaso,hugs,hugs.