This easy and delicious passion fruit posset brûlée recipe is made with super simple ingredients and fresh passion fruit juice! It’s elevated enough for special occasions, but easy enough to make on a whim! 

What is a Posset?

A posset is a traditional British dessert made from a double cream mixture (heavy cream) of sugar and lemon juice. The cream thickens into a custard-like consistency and is then chilled. 

The most popular version of this dessert is a Lemon Posset, which is perfectly sweet, tart, and creamy. But today, we’re making one with a tropical twist: Passionfruit! And, of course, we’re making it vegan! It has the most creamy, delicate texture and is so so so refreshing! 

Why You’ll Love This Passionfruit Posset

This Passionfruit Posset is the cutest dessert that’s perfectly creamy, tart, and crunchy with a brûléed top! I love this recipe because it yields a super elegant dessert, but it’s so easy to make! 

It’s made with no dairy ingredients thanks to our secret ingredient (silken tofu) and is so easy to whip together. I used @friedasproduce passionfruit for the juice and extra as a topping, too!

Make it in the passionfruit shells or small ramekins—either way, it’s delicious.

If you love creamy desserts, try Creamy Vegan Cheesecake Squares, Vegan Cream Brûlée, and this Vegan Chocolate Mousse. 

Ingredient Notes

• passionfruit juice: The star of the show! I used 5-6 fresh passion fruit for this recipe and strained the passion fruit pulp and juice through a fine sieve. 
• coconut cream: This is what we’re using instead of heavy cream. It’s an excellent replacement!
• organic cane sugar
• silken tofu
• lime juice
• lime zest

Step-by-Step Instructions

Step 1

Slice your passionfruits in half and strain through a sieve to extract as much juice as possible. Set aside.

Step 2

If serving in passionfruit shells, remove the thin layer of flesh to reveal a smooth surface for serving.

Step 3

In a small saucepan over medium heat, combine sugar and coconut cream and whisk continuously, just until the sugar dissolves (about 1-2 minutes).

Step 4

Add the passionfruit juice to the mixture and transfer to the blender. Add silken tofu and lime juice and blend until completely smooth. 

Step 5

Transfer the posset mixture to your passionfruit shells or a serving vessel of your choice (for something more practical, a short drinking glass or small ramekin works). Chill in the fridge for 3 hours or overnight, until fully set.

Step 6

To serve, sprinkle with additional cane sugar and torch until it starts to bubble and turn golden brown, or serve as is. You can also top with more fresh passionfruit pulp (seeds included) and some fresh lime zest. 

Secrets to Success

• Equipment needed: blender or food processor, fine-mesh sieve or strainer, saucepan, and blowtorch (optional for the brûlée). 
• If you want another amazing passion fruit recipe try these Passion Fruit Bars– my take on lemon bars but made with passion fruit! 
• Use the passion fruit shells as your bowls for this recipe or use small ramekins– whatever you desire! 

Serving & Storage Tips

These are great make-ahead desserts because they do need time to chill in the fridge. Store any leftovers in an airtight container for up to 4 days and brûlée the top right before serving. 

If you make this recipe, be sure to let me know what you think with a star rating and comment below! Follow me on Instagram for more delicious recipes!