I find that a panna cotta can be the perfect finish to a meal. It’s lighter than many other desserts satisfying the desire for something sweet without being to heavy. Flavoured with coconut, this coconut panna cotta with spiced pineapple brings interesting new flavours to a traditional Italian dessert and is ideal after a spicy main course.
Another reason I am a fan of panna cotta as a dessert is that it is fairly quick to make and can be made in advance. Which means there is no last minute fuss in the kitchen. Bonus! In fact you will need to plan ahead, as it will need several hours to set. I tend to make it the day before which allows plenty of time for setting and for the flavours of the spiced pineapple to infuse.
How to serve coconut panna cotta with spiced pineapple.
Traditionally, panna cotta is made in a mould or small dish and turned out to serve. To do this, dip the mould into a little hot water for a few seconds before turning out onto a plate. It looks really pretty this way, but I find that more and more often it is being served in the pot in which it has been made. It can still look pretty that way too and if you do that it avoids the ” will it turn out ok” worry. A fun way to serve them is in little kilner or jam jars – I sometimes do this if I am taking a dessert to a friend’s house, it makes transportation so easy .
Step by step coconut panna cotta with spiced pineapple
- 4 sheets of gelatine
- 300ml double cream
- 300ml coconut milk
- 100g golden caster sugar
- 1 small pineapple
- 50g light muscovado sugar
- 3 tbsp rum
- 1 star anise
- 1 cinnamon stick
- ¼ tsp grated nutmeg
- Place the sheets of gelatine in a bowl of cold water and allow to soften, about 5 minutes.
- Place the cream, coconut milk and caster sugar in a small pan and heat gently stirring until the sugar has dissolved. Do not allow to boil.
- Pick up the gelatine sheets one at a time and squeeze out the excess water and add to the pan. Stir until the gelatine has completely dissolved.
- Pour into small serving pots and allow to cool, then refrigerate and chill for at least 4 hours or overnight.
- Peel core and cut the pineapple into small cubes.
- Place the sugar, rum and spices in a large saucepan and heat gently stirring until the sugar has dissolved.
- Add the pineapple and heat gently for 3–4 minutes. Remove from the heat cover and allow the flavours to infuse for several hours.
- Remove the whole spices before serving the spiced pineapple with the panna cotta.