Coconut pannacotta, manuka honeycomb and passionfruit Recipe

A delicious vegan alternative to a classic dessert with a twist.

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • Agar agar : 5 g
  • Coconut water : 500 ml
  • Unsweetened coconut milk : 400 ml
  • Caster sugar : 100 g
  • For the coulis
  • Passion fruit purée : 100 ml
  • Passion fruit(s) : 2 whole
  • Caster sugar : 75 g
  • For the garnish(es)
  • Bicarbonate of soda : 7 g
  • Manuka honey : 50 g
  • Caster sugar : 100 g



    Whisk together the coconut milk and water with the sugar to blend in any lumps.

    Add the Agar Agar and whisk again to mix thoroughly.

    Place in a saucepan and bring gradually to the boil, stirring constantly. Continue to boil for approximately 2 minutes,then pass the mixture through a sieve and then pour the mixture into individual moulds.

    Place in the fridge and allow to set.


    For the glaze: place the passion fruit puree and 75g of sugar in a saucepan and bring to the boil.
    Reduce to a simmer and cook until you have a thick syrup.
    Scrape the seeds from the passion fruits and add to the glaze once it has cooled.

    For the honeycomb: place the sugar and the honey in a saucepan and mix together off the heat. Place on the heat , without stirring, until bubbling and golden in colour - this should only take a couple of minutes. Add the bicarbonate of soda, mix in and then remove from the heat and pour on to a non-stick surface. Allow to cool and then break into shards.

  • 3. TO SERVE

    Turn the panna cotta out of the moulds and pour the passion fruit glaze on top. Finish with a sprinkling of the honeycomb pieces.

Chef's tip

«Keep in mind that agar agar must be allowed to set in the refrigerator and not in the freezer, otherwise the jelly will split. Try using other tropical fruits such as mango or papaya to make your glaze.»

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