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Coconut Panna Cotta with pineapple compote
Indulgent yet refreshing Coconut Panna Cotta served with caramelised pineapple compote.
Course
Dessert
Cuisine
Italian
Keyword
Coconut panna cotta, Panna Cotta, Panna Cotta recipe
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Setting time
4
hours
hours
Total Time
4
hours
hours
45
minutes
minutes
Servings
4
-6
Calories
300
kcal
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.
Nutrition
Calories:
300
kcal
|
Carbohydrates:
40
g
|
Protein:
3
g
|
Fat:
16
g
|
Saturated Fat:
13
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Cholesterol:
18
mg
|
Sodium:
39
mg
|
Potassium:
218
mg
|
Fiber:
1
g
|
Sugar:
37
g
|
Vitamin A:
205
IU
|
Vitamin C:
21
mg
|
Calcium:
70
mg
|
Iron:
2
mg