Coconut Panna Cotta with Passionfruit and Mangoes

CoconutPannaCotta-(0059) by Meeta K. Wolff

I was washed over with a variety of such powerful feelings I had never experienced before. It was more than overwhelming. Predominantly there was a feeling of an incredibly strong love, it was so strong that my heart ached. But there was also fear, of the unknown, of failing and of making mistakes. Then a wild excitement of a new era in my life. As he opened his big black eyes for the first time, looking up at me with an intensity that sent goosebumps down my spine, I was hooked like a chocoholic to his slab of dark chocolate! 

His arrival was a bit of a surprise, choosing to make his grand appearance 4 weeks too early. Although I had expected him for a long time and preparing with minute care that everything would be perfect, I was not ready for it. Now that he was here, I was relieved. Overwhelmed but … relieved. I’d waited long enough. I remember the several occasions I would close my eyes tightly and with all my imaginative force try to imagine what he would look like. Sketching his features out on the canvas of my mind I wondered if he would have big dark eyes or blue eyes, would his hair be black or blond. All that guesswork had an end now. He was the most beautiful baby I had ever seen. But then … I was biased. I was after all his mother!

CoconutPannaCotta (0013) by Meeta K. Wolff

I remember the day Soeren was put in my arms for the very first time as if it was just a moment ago. And it was … wasn’t it? Then how come we’ve only recently celebrated his 11th birthday? How did that helpless, defenseless and totally dependent tiny bundle of life grow to be this tall, creative, smart, independent character with a strong personality? And more to the point ... why was this growing process happening so quickly? As I poured the batter of the cake into the tin I was once again washed over with a mixture of feelings. CoconutPannaCotta-(0066) by Meeta K. Wolff

We arrived back from Thailand two weeks ago and before we could even wrap our heads around our experience there, Tom and I were frantically wrapping presents and making the final plans for Soeren’s birthday. I remember each birthday and I have a collage of his face in my memory as he blows out the candles: 1, 2, 3, 4, 5 .... 11! School started again and … yes now there is a pride he carries of a 6th Grader. I am still stuck in Kindergarten … and the first day I turned him over to his teacher!

CoconutPannaCotta (0058) by Meeta K. Wolff

As if this was not enough to fill my time, thoughts and energy, I took a daring leap last week and a small step towards working for myself. It still sounds funny in my ears and it kind of makes me queasy with nervousness but it was time for a change … maybe to make way for new chances. I reduced my university job to 50% to make time for more creative work and room for the projects I have always wanted to realize. I am sure I’ll make my share of mistakes but if there is anything I have learnt from the past few months is that the experience makes me stronger. So time to reinvent, to move forward and time to focus on inspiring projects.

Like my new instructing job at the interactive school of photography and multimedia The Compelling Image (TCI). The first course started this week and we are underway and in the middle of lesson one. The courses are very flexible and do not have a specific set time. The lessons are all uploaded and once students have gone through it they then move on to the exercises and assignments at their own pace. A new lesson and its assignment appears in the Student Area each Monday and students have 10 days to complete and upload that week's assignment. During this time I am available each step of the way to encourage student interaction and guide them throughout each lesson and assignment over the entire period of the course. The reason I love the way the courses on TCI work is because it is flexible without imposing strict time restraints and really fits into people’s busy routines. More information and details to the course and further dates can be found at my TCI course plan. To learn more about TCI and how the courses run please read through the important guidelines.

Very much looking forward to seeing you in class soon!

 CoconutPannaCotta (0031) by Meeta K. Wolff

Like my upcoming workshops in Amsterdam and Dubai. I am so looking forward to heading towards Amsterdam next week together with Sandy to meet up with Simone and welcome participants from all across Europe. Just a couple of weeks and as always there is a mix of nervous excitement and anticipation. We’ve arranged a rocking 2 days which will also include a fantastic trip to the Amsterdam Market. In October I will be off to Dubai again, this time for 3 weeks. It’s going to be an absolutely packed 3 weeks, with an awesome family event and reunion, my annual magnificent workshop with the lovely Sally and this time I will be busy working on another project that I started a few weeks ago together with the amazing Dima Sharif. I’ve been busy shooting for her cookbook over the past few weeks and we plan to continue the shooting on location in Dubai. I’ll reveal more about this in my post next week.

Wish me luck!

We’ve been craving the flavors from our magnificent trip to Thailand. The memories of soft, sublime tastes of a young coconut, tart and aromatic passionfruits and succulent and so sweet mangoes have been playing their luscious symphonies on our tastebuds. I decided to combine all three in a simple panna cotta dessert doing what I love in the kitchen - fusing flavors from one continent into dishes of another. So grab yourself a large spoon and one of these gorgeous bowls filled with incredible and explosive flavors.


Recipe: Coconut Panna Cotta with Passionfruit and Mangoes

Printable version of recipe here

CoconutPannaCotta (0063) by Meeta K. Wolff

Prep Time: 20 minutes
Total Time: 4 hours 20 minutes Includes time in refrigerator for setting
Serves: 4


  • 1 vanilla bean, seeds scraped
  • 40 g sugar
  • 3 sheets gelatin, soaked in cold water for 5 minutes
  • 100ml almond milk
  • 400ml coconut milk
  • 1 lime. zest and juice
  • 3 passionfruits
  • 1 mango, peeled and cubed
  • 5 tablespoons maple syrup
  • Lemon basil leaves (optional), coarsely chopped


  1. In a saucepan over a medium-low heat allow the sugar to caramelize to a light golden color. Add the coconut and almond milk milk to the caramel. Drain and squeeze any excess water from the gelatine sheets and dissolve in a few tablespoons of the liquid. Pour back into the pan. Allow the mixture to cook for approx 3-4 minutes. Remove from heat
  2. Once the liquid has cooled slightly stir in the lime zest and juice, then divide into 4 individual dessert or ramekin bowls. Allow the panna cotta to set for at least 4 hours in the fridge.
  3. Spoon out the passionfruit into a saucepan and together with the maple syrup cook for a minute or two. Allow to cool.
  4. Remove panna cottas from the refrigerator and before serving top with the passionfruit sauce and fresh mango cubes. Sprinkle with the lemon basil, if using.


CoconutPannaCotta (0063) by Meeta K. Wolff

If you are eying these lovely bowls and dessert stand I do not blame you at all … aren’t they just gorgeous. The lovely Mia of Mia Blanche Keramik sent me a few samples a while back and I have been gushing about them ever since. She’s got a lovely collection of sensational delicate porcelain. They are all handmade and the beauty in these is that each piece looks slightly different making each one unique.. She told me she has a shop in Stockholm, where Tom picked up the package she carefully packed … with a lot of bubble wrap ;o) Thanks Mia! Take a look at her wonderful website she delivers across Europe!

Hope you have an awesome weekend and I’ll see you next week week with something sweet or something savory!

You might like these Panna Cotta ideas  from WFLH:

BrunostPannaCotta_0021-WM[2] 7287914148_d4b129d844_b QuarkPannaCotta   Cranberry Copmote01framed[2]
Panna Cotta - Brunost Cheese with Sticky Toffee Pears Panna Cotta - Clotted Cream and Lavender Honey with Prosecco Berries Panna Cotta - Quark Vanilla with Star Anise Cranberry Compote and Spiced Pecan Brittle

All photographs and written content on What's For Lunch, Honey? © 2006-2013 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First

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  1. A fabulous panna cotta! This exotic combination is simply divine.

    Congrats on the new assignements and good luck with the workshops.



  2. Your panna cotta looks so delicious and beautiful! Thank you for sharing your thoughts about your son. It was heart warming to read. Watching our kids grow up is bittersweet.

  3. Looks gorgeous!
    I relate to you when you talk about Soeren's 11th birthday, my little bundle is going to be 14 in a fortnight. How I miss the tiny hands holding mine. They are growing up to fast, I just want to hold on to the moment.

  4. Happy belated birthday for Soeren! Wow... Eleven years... Doesn't time fly? And so many exciting things happening right now for you dear! Can't wait to catch up next week (next week??? Where did time go?) and hear al about it. Loooove those gorgeous bowls!

  5. Can't wait to see you in Dubai. P.S. They are beautiful bowls and I always order panna cotta if it's on the menu :) Happy Birthday Soeren

  6. Such lovely memories of your beautiful boy, Meeta. :-) Congratulations on your classes! They sound so fulfilling to you. :-) It is mango season here now and the mangoes in the market are huge and juicy and so fragrant. I've been serving mine with an almond gelatin, but panna cotta would be gorgeous too. :-)

  7. What beautiful words! I got so carried away in the story that I almost forgot to look at the recipe, but the pannacotta looks divine. Happy birthday to your son!
    The classes sound wonderful. ....I hope to do one soon!

  8. A very happy belated birthday to Soeren. Time does fly too fast.

    Combination of coconut, mango and passion fruit - a divine panna cotta.

  9. I haven't eaten passion fruit for a very long time! I could tell that the combination of the mango and passion fruit has a perfect blend. Panna Cotta is a food that I always love to eat. Thanks for the recipe.

  10. The bowls and cake plate are gorgeous and I was ogling them!!! And this beautiful, exotic panna cotta reminds me of a similar one I had at a favorite restaurant. I love the flavors you used for this beautiful dessert!

    And, ah, growing boys. I can"t believe mine are so old, can't believe they have beards and live their own lives and make their own decisions. Time speeds by. But the one thing I love is that now they are adults, the other side of adolescence, they are wonderful adults and we can now enjoy their company as adults.

  11. Breathless! Mind blowing!
    I'm talking about the pictures and the recipe :)

  12. Happy birthday Soeren! He does indeed have black eyes - and I've always said he's gonna be a heartbreaker!! Gorgeous silky pannacotta - and what lovely passionfruit! The ones we get are always wrinkled and middle-aged... if we get them at all!

  13. Beautiful photography . scrumptius food .


Thank you for visiting What's For Lunch, Honey? and taking time to browse through my recipes, listen to my ramblings and enjoy my photographs. I appreciate all your comments, feedback and input. I will answer your questions to my best knowledge and respond to your comments as soon as possible.

In the meantime I hope you enjoy your stay here and that I was able to make this an experience for your senses.