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
Coconut panna cotta with spiced pineapple
Ingredients
Coconut panna cotta
- 4 sheets of gelatine
- 300 ml double cream
- 300 ml coconut milk
- 100 g golden caster sugar
spiced pineapple
- 1 small pineapple
- 50 g light muscovado sugar
- 3 tablespoon rum
- 1 star anise
- 1 cinnamon stick
- ¼ teaspoon grated nutmeg
Instructions
To make the panna cottas
- 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.
To make the spiced pineapple
- 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.
Rose says
Forgot to rate the recipe.
Jacqueline Bellefonatine says
Thanks x
Rose says
I made the panna cotta - half quantities made three decent sized pots. Couldn't wait so ate one last night, which was nice, but tasted (unsurprisingly) of coconut milk. Had another this morning and it was absolutely delicious, the flavours have mellowed and blended. Very firm, smooth texture.
Very pleased with this recipe. I love panna cotta and have been too nervous to make it. And it is so easy!
Jacqueline Bellefonatine says
So glad you likes.Sometimes you have to be a little but patient to get the best results - not my forte either:)
Panna cotta is a favourite of mine and great that they are easy to make especially if you serve in the dishes they are made. Gets slightly trickier when you want to turn them out as you need enough gelatine to hold the shape but not so much they become rubbery or jelly like.