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Pink Pitaya Panna Cotta

When it comes to dreamy treats, this Pink Pitaya Panna Cotta is the dreamiest. Filled with the prettiest pinks, this treat will not disappoint! Made this creamy panna cotta using Suncore Foods® Pink Pitaya Supercolor Powder to add that extra dash of color and flavor, and it's perfect for that middle of the day or late night snack! Each spoonful is soo so good, make these dreamy treats to treat yourself now.

Recipe and photo by our brand ambassador Yukiko. Check out her Instagram @foodie.yuki for more magnificent recipes!


For the pink panna cotta:
200ml cream / coconut cream for vegan
60ml milk/ plant milk
1/2 tsp vanilla bean paste
2 tsp Suncore Foods® Pink Pitaya Supercolor Powder
2 tbsp sweetener of choice
1/2 tsp agar agar powder

For the raspberry jelly:
100g raspberries, fresh or frozen
50ml / 2 tbsp water
1/2 tbsp sweetener of choice
1/4 tsp agar agar powder


1. To make the pink panna cotta – Add the cream, milk and sweetener to a small saucepan and whisk until combined. The ingredients should be at room temperature. Add the agar powder and vanilla and whisk until completely dissolved. Heat the mixture over medium-high heat and bring to a brief boil. Simmer for 5 minutes, or until the mixture starts to thicken a little. Let cool down for 5 minutes, then pour into glasses. Refrigerate for at least 2 hours before adding the jelly layer.

2. To make the raspberry jelly – Add the raspberries and water to a small saucepan and heat over medium heat until the berries are soft. Mash the berries with a fork and pass the mixture through a sieve to remove the seeds. Let cool down to room temp. Whisk in agar powder and stir to combine. Place back into the saucepan and heat over medium-high for 5 minutes. Let cool down a little before pouring over the pink layer.

3. To make the white vanilla panna cotta, follow the same procedure as the pink one, without adding the pitaya powder.

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