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Coconut and passionfruit custard pots
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Prep Time:
140 minutes
Cook Time:
20 minutes
Total Time:
160 minutes
Coconut milk custard with vibrant passionfruit and vanilla – a healthier twist on panna cotta.
Ingredients:
  • 3 egg yolks
  • 300ml coconut milk
  • 40g (1/4 cup) agave sugar
  • 1/2 vanilla bean, split, seeds scraped
  • 1/2 tsp finely grated lime rind
  • 3 gelatine leaves
  • 60ml (1/4 cup) strained fresh passionfruit juice
  • 60ml (1/4 cup) fresh passionfruit pulp, plus extra, to serve
  • Flaked coconut, toasted, to serve
Instructions:
  • Whisk the yolks in a heatproof bowl until combined.
  • In a small saucepan over low heat, combine coconut milk, sugar, vanilla, and lime zest. Stir for 2 minutes until the sugar dissolves. Heat the mixture until hot but not boiling. Gradually whisk the hot milk mixture into the yolks.
  • Place the gelatine in a bowl and cover it with cold water. Allow it to stand for 5 minutes or until it has softened, then gently squeeze out any excess moisture.
  • Strain the creamy milk mixture into a clean saucepan. Warm over low heat, stirring with a wooden spoon for 5-6 minutes until it thickens. Take it off the heat, blend in gelatine until it dissolves. Pour into a heatproof bowl. Set the bowl over an ice bath, stirring occasionally for 10 minutes until slightly cooled.
  • Gently incorporate the passionfruit juice and pulp mixture until well combined. Pour into a jug, then distribute evenly among 4 serving glasses. Chill in the refrigerator for 2 hours or until firm. Garnish with additional passionfruit pulp and a sprinkle of coconut before serving.

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