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Yoghurt Panna Cotta

Yoghurt Panna Cotta with Toasted Coconut & Granadilla


A lighter take on traditional panna cotta, drizzled with tangy granadilla pulp and garnished with toasted coconut.

  • Yields: 6-8 |
  • Rating:

  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 5 mins
Categories: Cold, Desserts, Puddings
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Panna Cotta

3 Tbsp (45ml) cold water
1 packet (10 g) gelatine
2 C (500 ml) double cream plain yoghurt
¼ C (60 ml) honey
1 tsp (5 ml) vanilla essence
2 C (500 ml) fresh cream
¼ C (60 ml) white sugar

1 Tbsp (15 ml) canola oil or non-stick spray (to grease moulds if you are using)
6-8 glasses or dessert moulds (moulds with removable release lids make demoulding the easiest)


⅓ C (80 ml) coconut flakes, lightly toasted
100 g granadilla pulp

micro herbs (optional)

Panna Cotta

Mix the water and gelatine together in a small bowl and set aside to bloom.

Whisk the yoghurt, honey and vanilla together in a large jug and set aside.

Pour the cream and sugar into a medium-sized saucepan; set it over medium heat to warm through while stirring and gently melt the sugar but be careful not to boil the cream (about 5-8 mins). Remove from the heat when the sugar is dissolved, then add the gelatine and whisk to combine.

Slowly pour the warm cream mixture into the yoghurt, while gently whisking, until completely combined.

If you are using moulds, brush them lightly with a neutral flavoured oil or spray well with a non stick spray. Pour the mixture evenly between the moulds or glasses then place in the fridge for at least 4 hours to set.

To Serve

If using moulds, invert a serving plate on top of the mould and then flip over; remove the lid to release the panna cotta and it should slide easily onto the plate. Top each with a tablespoon or two of granadilla pulp and a sprinkling of toasted coconut. You can add optional micro greens if preferred. If using glasses to serve, simply garnish the glasses and serve.