A dairy-free custard made with creamy coconut milk, zingy passionfruit and a hint of vanilla. It’s better for you than your standard panna cotta.
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
Place yolks in a heatproof bowl and whisk until combined.
Place coconut milk , sugar , vanilla and lime rind in a small saucepan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves. Cook, stirring occasionally, until mixture is hot but not boiling. Slowly whisk hot milk mixture into yolks.
Place gelatine in a bowl and cover with cold water. Stand for 5 minutes or until softened. Squeeze excess moisture from gelatine.
Meanwhile, strain the milk mixture back into a clean saucepan. Cook over low heat, stirring constantly with a wooden spoon, for 5-6 minutes or until the mixture starts to thicken. Remove from heat and stir in gelatine until dissolved. Transfer to a heatproof bowl. Place over an ice bath, stirring occasionally, for 10 minutes or until cooled slightly.
Slowly stir in the combined passionfruit juice and pulp until combined. Transfer to a jug. Divide among 4 serving glasses. Place in the fridge for 2 hours or until set. Top with extra passionfruit pulp and sprinkle with coconut .