Coconut Cotta with Passion Fruit

5 from 2 votes
Total Time 2 hrs 26 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 57 kcal


  • 100 g Sugar
  • 1 tsp Agar-agar
  • 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.


Serving: 100gCalories: 57kcalCarbohydrates: 12.6gProtein: 0.7gFat: 0.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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