Coconut panna cotta with passion fruit

• 400 ml full-fat coconut milk
• 2 tsp agar agar powder
• 60 g granulated sugar
• 1 tsp vanilla extract
• ¼ tsp kosher salt
• 3 passion fruit
• 1 tbs agave nectar

1. 1

   Shake the can of coconut milk well, then pour it into the saucepan. Sprinkle the agar agar powder evenly over the surface and let it sit for 2 minutes so the powder hydrates — it will look speckled and slightly grainy on top.

   Tip: Don't skip the hydration — it helps the agar dissolve smoothly without clumps.

2. 2

   Add the sugar, vanilla extract, and salt to the saucepan. Set over medium heat and whisk constantly until the mixture comes to a gentle boil and the sugar and agar are fully dissolved — the liquid will look smooth, glossy, and slightly thickened, about 4-5 minutes. Let it bubble for 1 full minute while whisking so the agar activates properly.

   Tip: Agar needs a full boil to set — unlike gelatin, it won't work if you only warm it.

3. 3

   Remove the saucepan from the heat. Pour the mixture evenly into the four ramekins. Let them cool on the counter until no longer steaming, about 10 minutes, then cover with plastic wrap and refrigerate until firmly set, at least 3 hours or overnight.

   Tip: Agar sets faster than gelatin — the panna cotta will be wobbly-set within an hour but benefits from 3+ hours for a clean, silky texture.

4. 4

   When ready to serve, halve the passion fruit and scoop the seeds and pulp into a small bowl. Stir in the agave nectar until combined — the mixture should look glossy and loose. Spoon the passion fruit topping generously over each panna cotta.

   Tip: Keeps covered in the fridge for up to 3 days. Add the passion fruit topping just before serving for the brightest flavor and prettiest look.

• saucepan (2-liter (2-quart))
• ramekins (180ml (6oz), set of 4)
• whisk

Per serving

Nutritional values are estimates only.