• Passion Fruit Panna Cotta Recipe: Paleo & Dairy-Free

    Invariably, my mind jumped to a Paleo-friendly panna cotta. | StupidEasyPaleo.com

    There’s nothing better than the smell of passion fruit: tropical, sweet-tart and fragrant! (Okay, maybe the smell of bacon could compete.) I saw some delectable passion fruits at the farmer’s market last weekend and immediately wanted to make something with them. Invariably, my mind jumped to a Paleo-friendly panna cotta.

    If you can’t find fresh passion fruit, you can usually find it sold as puree in the frozen foods section of the market. (If you still can’t find it, consider making my Cinnamon French Toast Panna Cotta recipe instead.) Depending on how sweet your passion fruit is, feel free to adjust how much honey you use. I only used a small amount because I wanted a sweet-tart flavor not unlike a lemon curd.

    Invariably, my mind jumped to a Paleo-friendly panna cotta. | StupidEasyPaleo.com


    Passion Fruit Panna Cotta Recipe: Paleo & Dairy-Free

    Total Time
    Serves 4 servings


    • ~8 passion fruit (or 1/2 cup passion fruit puree)
    • 1 cup full-fat coconut milk
    • 2 Tablespoons high-quality gelatin (like this or this)
    • 1 Tablespoon honey, or to taste


    If using prepared passion fruit puree, skip to step 2. If using fresh passion fruit, halve the fruit and scoop the seeds into a fine mesh strainer over a medium bowl. Using the back of a spoon to squish the juice out from the seeds. (You can also use your hands. Definitely a slightly messy job but fun nonetheless.) I was able to get about ½ cup of juice from 8 passion fruit.

    Pour the passion fruit juice / puree into a medium saucepan. Add the coconut milk and heat the mixture on medium-low but do not allow to boil. Once the mixture is heated, whisk in the gelatin, stirring constantly until it’s dissolved.

    Taste the mixture and add 1 Tablespoon of honey (or less or more depending on how tart the fruit is).

    Pour the mixture into four small ramekins—or if you’re feeling clever, you can reuse the shells as serving cups and pour the mixture evenly into those. I used an empty egg carton to prop them up. Refrigerate the panna cotta for at least 3 hours or until completely set.


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    Invariably, my mind jumped to a Paleo-friendly panna cotta. | StupidEasyPaleo.com

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    9 thoughts on “Passion Fruit Panna Cotta Recipe: Paleo & Dairy-Free

    1. I LOVE passion fruit and I LOVE panna cotta! Also, this is an adorable way to serve it, and I love your photos. Unfortunately, I just found out I am allergic to coconut (pretty much the saddest discovery ever), but I will have to try this with heavy cream for a special treat.

    2. You can increase the juice yield from the fresh fruits by either freezing and then thawing the pulp (the ice crystals puncture the sacs around the seeds), or putting the pulp in a blender and running it on a low to medium speed just until the seeds start to break up. The seeds are edible, but the broken edges can be a bit sharp and gritty feeling, so it’s fine if a few small seed fragments make it into the juice but you may not want a bunch of them. If you are okay with tiny black flecks, sometimes I run it in a Vitamix on high speed until the seeds are blitzed into specks and then strain it through a small mesh sieve without pressing hard (which just forces more seed particles into the juice). After straining I usually throw the seeds and residual pulp into a jar of water so I can get just a bit more flavor out of the fruit – it can be expensive to buy it fresh!

    3. After a little more reading on panna cottas, I used only 3 tsp gelatin for a more wobbly pudding. The leftover pulp and seeds (after straining) were mixed with a bit of honey to taste and drizzled over the pudding for serving. Overall a lovely dessert, thanks for sharing!

      1. These tips were perfect. Thank-you! Am going to make them again tonight as I ate them all and I want to share with friends

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