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Home Glutenvrije kokos-limoen pannacotta met passievrucht

Gluten-free Dessert Make-ahead Summer Coconut Fresh

Pannacotta doesn't have to be complicated. Using coconut milk as a base gives you a creamy, soft texture that is naturally gluten-free while still tasting refined. The lime adds a bright note, and the passion fruit provides that little moment of surprise at the table. Perfect to make ahead so you can simply enjoy the evening.

x_ckl_recipe_markerGluten-free coconut-lime pannacotta with passion fruit An elegant pannacotta made with coconut milk and fresh lime, finished with a lively passion fruit coulis. No gluten, all flavour. How to make gluten-free coconut-lime pannacotta with passion fruit? Dessert French 4 servings 15 min 4 hours 4 hours 15 min

Soak the gelatin sheets in cold water for 5 minutes.
Heat the coconut milk and whipping cream in a saucepan over medium heat. Add the sugar and the grated lime zest. Stir until the sugar has dissolved. Do not let the mixture boil.
Squeeze the gelatin sheets well and stir them into the warm coconut-cream mixture until dissolved. Add the lime juice and stir briefly.
Divide the mixture among 4 lightly greased molds or glasses. Let cool to room temperature, then refrigerate for at least 4 hours, or overnight if you want to be extra sure.
Meanwhile make the passion fruit coulis: halve the passion fruits and scoop the pulp into a small saucepan. Add the powdered sugar and a splash of water and warm over low heat, stirring, until slightly reduced. Strain out the seeds if you prefer a smooth coulis.
Let the coulis cool and keep it in the fridge until ready to use.
Take the pannacottas out of the fridge just before serving. If using a mold: loosen the edge with a knife and invert onto a plate. If serving in a glass: serve it as is. Spoon the passion fruit coulis over and garnish with some freshly grated lime zest.

Gluten-free Dessert Make-ahead Summer Coconut Fresh 400 ml coconut milk (full-fat can) 150 ml whipping cream 60 g caster sugar Grated zest of 1 organic lime 2 tbsp lime juice (freshly squeezed) 3 gelatin sheets 4 passion fruits 2 tbsp powdered sugar 2 tbsp water Extra lime zest for garnish Saucepan Grater Citrus juicer Mixing bowl Sieve 4 molds or glasses Spoon Electric Citrus Juicer electric-citrus-juicer Mixing Bowl mixing-bowl Grater grater Sieve sieve Argon Electric Citrus Juicer Black/Stainless Steel - 350 ml - 85 W Argon Citruspers Birkmann Mixing Bowls / Baking Bowls Colour bowls set 4-Piece - 1.5, 2, 3 and 4 Liters - Silk Rose Birkmann Beslagkom Ghidini Cheese Grater / Drum Grater - with 3 drums Ghidini Trommelrasp Poke bowl met zalm foodies-poke-bowl-met-zalm Gluten-free quinoa tabbouleh with pomegranate and mint foodies-glutenvrije-quinoa-tabbouleh-met-granaatappel-en-munt Overnight oats with mango and coconut foodies-overnight-oats-met-mango-en-kokos Gluten-free almond flour brownies with pecans and sea salt foodies-glutenvrije-amandelmeel-brownies-met-pecannoten-en-zeezout

Recipe

Gluten-free coconut-lime pannacotta with passion fruit

An elegant pannacotta made with coconut milk and fresh lime, finished with a lively passion fruit coulis. No gluten, all flavour.

Course	Dessert
Kitchen	French
Servings	4 servings

Preparation time

Preparation time	15 min
Cooling time	4 hours
Total	4 hours 15 min

Equipment

Saucepan
Grater
Citrus juicer
Mixing bowl
Sieve
4 molds or glasses
Spoon

Ingredients

400 ml coconut milk (full-fat can)
150 ml whipping cream
60 g caster sugar
Grated zest of 1 organic lime
2 tbsp lime juice (freshly squeezed)
3 gelatin sheets
4 passion fruits
2 tbsp powdered sugar
2 tbsp water
Extra lime zest for garnish

How to make gluten-free coconut-lime pannacotta with passion fruit?

Soak the gelatin sheets in cold water for 5 minutes.
Heat the coconut milk and whipping cream in a saucepan over medium heat. Add the sugar and the grated lime zest. Stir until the sugar has dissolved. Do not let the mixture boil.
Squeeze the gelatin sheets well and stir them into the warm coconut-cream mixture until dissolved. Add the lime juice and stir briefly.
Divide the mixture among 4 lightly greased molds or glasses. Let cool to room temperature, then refrigerate for at least 4 hours, or overnight if you want to be extra sure.
Meanwhile make the passion fruit coulis: halve the passion fruits and scoop the pulp into a small saucepan. Add the powdered sugar and a splash of water and warm over low heat, stirring, until slightly reduced. Strain out the seeds if you prefer a smooth coulis.
Let the coulis cool and keep it in the fridge until ready to use.
Take the pannacottas out of the fridge just before serving. If using a mold: loosen the edge with a knife and invert onto a plate. If serving in a glass: serve it as is. Spoon the passion fruit coulis over and garnish with some freshly grated lime zest.

Cooking mode Prevents your screen from going to sleep

This pannacotta is exactly the kind of dessert that impresses without keeping you in the kitchen for hours. Make it a day ahead, chill it slowly, and when the time comes simply spoon that beautiful passion fruit coulis over. Cooking gluten-free really doesn't mean sacrificing flavour or elegance.

Serve the pannacotta in pretty glasses or on a clean white plate for that extra culinary moment. Good kitchen tools make a difference, even with simple dishes. Check our range and find the tableware or molds that match your style.

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