John Myers
Coconut Cotta with Passion Fruit
The perfect coconut cotta with passion fruit recipe with a picture and simple step-by-step instructions.
- 100 g Sugar
- 1 tsp Agar Agar. Dry product
- 800 g Unsweetened coconut milk
- 1 Lime untreated
- 3 piece Fresh passion fruit
- Melt 40 g sugar in a saucepan over low heat and allow to caramelize. Mix agar agar and coconut milk until smooth, add to the caramel and simmer for 3 minutes over low heat.
- In the meantime, rinse off the lime, pat dry and tear off the peel with a zest and cut into small pieces. Halve the fruit and squeeze out 2 tablespoons of juice. Stir the lime peel and juice into the coconut cream. Divide between 4 glasses and refrigerate for about 2 hours.
- Halve the passion fruit and scrape out the pulp with a spoon. Put the pulp with the remaining sugar (60 g sugar) in a saucepan, bring to the boil and reduce for 1-2 minutes. Let cool. Spread the passion sauce on the coconut caramel cream and serve.
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