Coconut Panna Cotta with pineapple compote

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

Indulgent yet refreshing Coconut Panna Cotta served with caramelised pineapple compote.
5 from 2 votes
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Course: Dessert
Cuisine: Italian
Keyword: Coconut panna cotta, Panna Cotta, Panna Cotta recipe
Prep Time: 15 minutes
Cook Time: 30 minutes
Setting time: 4 hours
Total Time: 4 hours 45 minutes
Calories: 300kcal
Author: Alida Ryder
Servings: 4 -6


for the panna cotta

  • 2 sheets leaf gelatin
  • 200 ml coconut milk
  • 200 ml cream
  • 75 g caster sugar

for the pineapple compote

  • 1 cup pineapple peeled, cored and cubed
  • 4 tablespoons caster sugar
  • juice of 1 grapefruit
  • juice of 1/2 lemon
  • 100 ml water


  • Place the gelatin leaves in a bowl and cover with cold water. Allow to soak for 5 minutes.
  • In the meanwhile, heat the coconut milk, cream and sugar in a saucepan until hot but not boiling.
  • Squeeze the water out of the gelatin leaves and stir into the hot cream mixture, off the heat.
  • Pour the panna cotta mixture into 4-6 ramekins and place in the fridge to set for at least 4 hours.
  • To make the compote, caramelise the pineapple in a saute pan with the sugar.
  • 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.
  • Remove from the heat and allow to cool completely before serving with the set panna cotta.


Calories: 300kcal | Carbohydrates: 40g | Protein: 3g | Fat: 16g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 18mg | Sodium: 39mg | Potassium: 218mg | Fiber: 1g | Sugar: 37g | Vitamin A: 205IU | Vitamin C: 21mg | Calcium: 70mg | Iron: 2mg


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  1. 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.

    1. 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.