3/4 cup Coconut cream
2 tsp Agar-Agar powder (or any vegan gelatin substitute)
500g Cocobella coconut yoghurt – Natural
½ tsp Extra Vanilla extract
3 tbsp Water, boiling
1 tbsp Coconut oil, or neutral oil (canola, soy, or rice bran) or butter
4 Fresh passion fruit
Whisk the coconut cream, yoghurt and vanilla together. Dissolve gelatin in boiling water and allow to cool slightly. Whisk in the gelatin to the yoghurt mixture until well combined. Transfer the yoghurt mixture into a pouring jug.
Lightly grease six molds, small teacups, or ramekins with oil or butter. Pour the mixture equally into the molds, and refrigerate until set (at least 4 hours or overnight).
To serve, remove from fridge and run the bottom of the mold under hot tap to loosen the panna cotta, so you can remove it and place on saucer. Strain the passion fruit pulp to remove seeds. Add a dash of water to the passionfruit mixture and stir through.
Decorate with fresh passion fruit pulp and any fruits you wish, or add to granola for a beautiful breakfast!
sign up to cocobella monthly for exclusive recipes, prizes & more!
quicklinks
legal
get social
© Copyright 2024 Pure Cocobella. All rights reserved.
Cocobella is brought to you by Made – an Australian-owned and independently operated beverage company.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
