Name: Passionfruit possets with coconut cream & chilli
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 5 large passionfruit, halved; 100ml coconut cream; 200ml thickened cream; ⅓ cup caster sugar; ½ teaspoon chilli flakes; 2 tablespoons toasted coconut flakes to serve

Passionfruit possets with coconut cream & chilli

A delightfully fruity dessert with a twist that takes only minutes to prepare.

Skip to Recipe

Makes 8

Prep

15M

Cook

Total

20M

Fruity, coconutty and slightly spicy, this individual passionfruit posset recipe from The Cordony Kitchen will be the dish everyone talks about.

Ingredients

5 large passionfruit, halved

100ml coconut cream

200ml thickened cream

⅓ cup caster sugar

½ teaspoon chilli flakes

2 tablespoons toasted coconut flakes to serve

Method

Scoop out pulp from 4 passionfruit and place in a small saucepan. Reserve shells.

Add coconut cream, thickened cream, sugar and chilli flakes to saucepan and place over low heat. Stir gently while bringing to a simmer. Simmer gently, stirring continuously, for 5 minutes, then remove from heat.

Strain mixture through a fine sieve into a jug. Use a cheese grater to gently grate the base of each passionfruit shell so they sit upright. See tip below. Carefully pour coconut cream mixture into passionfruit shells.

Place in the fridge for at least 6 hours or overnight.

Just before serving, scoop out pulp from remaining passionfruit, dollop on one side of each posset and sprinkle toasted coconut flakes on the other side.

TIP!

Sit passionfruit shells in a muffin tray to easily stand and fill them, then transfer to fridge until set.

PLATE THEM UP!

Serve on individual saucers with teaspoons for a delightful dessert.

Passionfruit possets with coconut cream & chilli recipe. ‘Athina’ saucer and ‘Sicilia’ tablecloth, both Alex and Trahanas. ‘Ayrton’ napkin, Hale Mercantile Co. (Photography: Alana Landsberry | Styling: Sophie Wilson)

Recipe creator Amanda Cordony