Coconut Cream Panna Cotta with Pineapple Recipe
A creamy, tropical dessert combining rich coconut cream panna cotta with fresh pineapple and toasted coconut flakes for a refreshing and elegant treat.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 25 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: International
- Diet: Gluten Free
Ingredients
Panna Cotta Base
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) heavy cream
- 1/2 cup (100 g) sugar
- 2 teaspoons gelatin (or 1 packet)
- 1 teaspoon vanilla extract
Topping
- 1 cup fresh pineapple, diced
- 1/4 cup toasted coconut flakes (for garnish)
Instructions
- Bloom the Gelatin: Sprinkle the gelatin over 2 tablespoons of cold water in a small bowl and let it sit for 5-10 minutes until it absorbs the water and softens.
- Heat Coconut Mixture: In a medium saucepan, combine coconut milk, heavy cream, and sugar. Warm the mixture over medium heat, stirring until the sugar completely dissolves and the mixture is hot but not boiling.
- Dissolve Gelatin: Remove the saucepan from heat, add the bloomed gelatin and vanilla extract, stirring thoroughly until the gelatin is fully dissolved and incorporated.
- Mold the Panna Cotta: Pour the warm mixture evenly into individual serving molds or cups. Let them cool at room temperature for 30 minutes before transferring to the refrigerator.
- Chill and Set: Refrigerate the panna cotta for at least 4 hours, or until they are fully set and firm to the touch.
- Serve: Once set, top each panna cotta with diced fresh pineapple and garnish with toasted coconut flakes before serving for a delightful tropical finish.
Notes
- Ensure the gelatin is fully dissolved in the warm mixture to avoid lumps.
- Do not boil the coconut mixture; overheating might affect texture and flavor.
- Chill the panna cotta for at least 4 hours for best results, overnight is ideal.
- To toast coconut flakes, spread them on a baking sheet and toast in a preheated 350°F (175°C) oven for 5-7 minutes, stirring occasionally until golden brown.
- This dessert can be made a day ahead and stored covered in the refrigerator.
