Passion Fruit Pudding

I found a six pack of passion fruit on sale at the fruit and veg market that was to good to pass up. Now I love passion fruit but I'm not to keen on the seeds.  So after an afternoon of thought, I came up with a quick and easy dessert that would make the best use of on hand pantry ingredients as well as highlight the passion fruit flavor. A dessert that doesn't require the oven or the stove top (for my friend Junko) sounded superb.

This is my own recipe that is loosely based off of a Brazilian Passion Fruit Mousse, or Maracuja, that I have made in the past. My version here has received the appropriate rave reviews from my husband. I hope that you like it too.

Ingredients:

6 passion fruits
1 can sweetened condensed milk
1 can coconut cream
1 tsp vanilla paste
2 tsp gelatin powder
1/2 cup near boiling water

Method:

To start with put the coconut cream, while still inside the can, into the freezer for twenty minutes.  This will help separate the cream from the water.

Next, pour half a cup of near boiling water into a Pyrex glass and add the gelatin. Mix thoroughly until combined and then set aside.

Cut five of your six passion fruits in half and spoon the pulp into a mesh strainer over a medium size bowl.  Once you have all five of them in the strainer, use the back of a large metal or silicon spoon to push the liquid pulp through the strainer leaving the seeds behind. Throw out the seeds or put them aside to possibly grown you own passion fruit vine... :)

Remove the coconut cream from the freezer and open the can.  Be careful not to shake the can as you want the water at the bottom and the cream on the top.  Using a spoon, gently remove the cream from the can and placing it into passion fruit liquid.  Be careful at this step to only get the cream. Leave the water in the bottom and use it for something else.

Once all the coconut cream is in the bowl, add the vanilla paste and sweetened condensed milk and whisk it all together.  Slowly pour the slightly cooled gelatin water mix into your pudding while whisking.  Once all ingredients are incorporated, spoon into four larger or six smaller individual size ramekins.

Cut your last passion fruit in half and top the puddings with the pulp. There are not many seeds in one passion fruit and it adds a visual aesthetic to the dessert that wouldn't otherwise be there.

Cover and refrigerate for at least an hour.

Try this out and let me know how you like it.  Leave a note or drop me an email. 

Bon Appétit!