Coconut Panna Cotta with pineapple compote

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.

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.

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Coconut Panna Cotta with pineapple compote

Allow 4 hours setting time.

Course Dessert

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 4 -6

Author Alida Ryder

Ingredients

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

Instructions

• 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.