Coconut Panna Cotta with pineapple compote

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Coconut Panna Cotta

There are few desserts that tick both the refreshing and indulgent boxes as well as Panna Cotta does. I love the smooth creaminess and when served with a tangy fruit sauce/compote, it lifts the dessert to new heights.

Coconut Panna Cotta Coconut Panna Cotta

I’ve been wanting to create a dessert using coconut and pineapple forever and thought this would be the best way to showcase these wonderful, tropical flavours. Caramelising the pineapple adds a lovely depth to the compote which means it won’t just be a sickly sweet fruit sauce. This compote is also pretty amazing on french toast or pancakes for breakfast or served over vanilla ice cream for a simple dessert.

Coconut Panna Cotta

Coconut Panna Cotta with pineapple compote
 
Prep time
Cook time
Total time
 
Allow 4 hours setting time.
Recipe type: Dessert,
Serves: 4-6
Ingredients
for the panna cotta
  • 2 sheets leaf gelatin
  • 200ml coconut milk
  • 200ml cream
  • 75g caster sugar
for the pineapple compote
  • 1 cup pineapple, peeled, cored and cubed
  • 4 tablespoons caster sugar
  • juice of 1 grapefruit
  • juice of ½ lemon
  • 100ml water
Instructions
  1. Place the gelatin leaves in a bowl and cover with cold water. Allow to soak for 5 minutes.
  2. In the meanwhile, heat the coconut milk, cream and sugar in a saucepan until hot but not boiling.
  3. Squeeze the water out of the gelatin leaves and stir into the hot cream mixture, off the heat.
  4. Pour the panna cotta mixture into 4-6 ramekins and place in the fridge to set for at least 4 hours.
  5. To make the compote, caramelise the pineapple in a saute pan with the sugar.
  6. When the pineapple is golden brown, add the grapefruit juice, lemon juice and water and allow to simmer until the liquid has reduced by half.
  7. Remove from the heat and allow to cool completely before serving with the set panna cotta.

 

Alida Ryder
Alida Ryder
Being a general food freak has proven to be quite helpful in this career I've found myself in. Author of two cookbooks, photographer, food stylist. Mom to twins. Ex make-up and hair artist obsessed with beautiful clothes and spaces. I love a good G&T and I've been known to spend too much money on shoes.
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  • Dali

    Hello! I wondered if you’d be so kind as to tell me how many tsps of gelatine to use. Gelatine is available to us in a powdered form. Thanks.

    • http://simply-delicious-food.com/ Alida Ryder

      Dali, generally 1 tablespoon of gelatin powder is the same as 4 gelatin leaves. I’m sure you’d be able to find the leaves if you looked at a good grocery store, though.

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