Step 1

Separate passionfruit juice and seeds: Add the passion fruit pulp to a food processor and blitz for around 30 seconds, the juices will separate from the seeds.

Step 2

Sift: Press the mixture through a fine-mesh sieve to remove the passion fruit seeds.

Step 3

Cook: Add the passionfruit juice to a small saucepan with the almond milk, sugar, and agar agar. Whisk well and simmer over medium heat for 5 minutes.

Step 4

Add flavors and cream: Remove the saucepan from the heat and whisk in the coconut cream and vanilla extract. Return to the hob and gently heat over medium-low heat until the coconut has melted into the mixture - do not boil!

Step 5

Sift: Pass the mixture through a fine-mesh sieve into a heat-proof bowl or large jug.

Step 6

Mold: Divide between serving containers, I use five 8.5 cm x 7 cm panna cotta molds. You can also use cleaned empty yogurt containers or glass or ceramic bowls.

Step 7

Set: Let the mixture cool slightly for 10 minutes, then cover with lids or plastic wrap. Place the filled molds in the fridge for 4 hours, or overnight if serving the next day.

Step 8

Add the passion fruit pulp, sugar, and lime juice to a saucepan and bring to a simmer. Cook for 5 minutes, whisking regularly.Remove from the heat and let cool to room temperature.

Step 9

Serving: Remove the lids/plastic wrap and place a serving plate on top of the mold, carefully turn the plate over and remove them from their molds by gently pushing in the edges of the silicone mold, they should pop out after a little coaxing. If using ceramic or glass serving bowls, carefully run a knife around the sides first to help loosen the panna cotta from the edges.

Step 10

Pour coulis over the panna cotta just before serving.