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Coconut yoghurt Passionfruit Panna Cotta


  • 3/4 cup Coconut cream from can
  • 2 tsp Agar-Agar powder (or any vegan gelatin substitute)
  • 1 tub Pure Cocobella Vanilla Coconut
  • ½ tsp Extra Vanilla extract
  • 3 Tbsp Water, boiling
  • 1 Coconut oil, or neutral oil (canola, soy or rice bran) or butter
  • 4 Fresh passionfruits


  1. Whisk coconut cream, yoghurt and vanilla together.
  2. Dissolve gelatin in boiling water and cool slightly
  3. Strain passionfruit to remove seeds – add liquid to mixture and stir.
  4. Whisk gelatin into yoghurt mixture until well combined.
  5. Transfer mixture into a pouring jug (for easier pouring).
  6. Lightly grease six moulds or small tea cups or ramekins with oil or butter.
  7. Pour mixture into moulds, dividing equally. Refrigerate until set (at least 4 hours or overnight).
  8. To service remove from fridge and run under hot tap to loosen panna cotta so you can remove from mould and place on saucer
  9. Decorate with fresh passionfruit and any fruits you wish or add to granola for a beautiful breakfast.

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