Coconut panna cotta

Coconut panna cotta is my latest discovery. I wish I had made it before.

Panna cotta
Coconut panna cotta

Italian panna cotta in its basic form is nothing but a mixture of double or whipped cream, a bit of sugar, vanilla and gelatin.

The cream can be partially replaced with milk – the panna cotta will then become lighter and more delicate in taste.

Panna cotta is a dessert often worth going for. It is very easy and super fast to make.

The one in the recipe below is based on coconut milk and cream, served with pineapple chutney. A revelation 🙂

If you decide to try this recipe, I encourage you to share your photos in the Comment section.

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Ingredients you need for making coconut panna cotta.

  • 10 dkg of caster sugar
  • 4 full tablespoons of gelatine
  • 2 tablespoons of coconut sugar
  • 6 tablespoons of cold water
  • 600 ml of coconut milk
  • 400 ml of whipping cream (36%)

Pineapple chutney:

  • 1 pineapple
  • 2-inch slice of fresh ginger
  • 2 tablespoons of sugar
  • 2 tablespoons of lemon juice

Coconut topping:

  • 2 tablespoons coconut flakes
  • 1 tablespoon of coconut sugar
Panna cotta
Coconut panna cotta

How to make coconut panna cotta.

Put the gelatine into a cup and pour cold water over it. Set it aside for 5 minutes.

Pour the cream and coconut milk into a pot. Add caster sugar and coconut sugar. Cook on a medium heat and bring it to boil, while stirring constantly, until the caster sugar and coconut sugar dissolve. Remove the boiling liquid from the heat and add the already swollen gelatine. Mix very thoroughly. Pour into cups or silicone molds and put them in the fridge. Cool for at least three hours.

Preparation of pineapple chutney: Peel the pineapple and cut it into cubes. Put the cubes in a pot and add sugar, lemon juice and grated ginger. Cook on a low heat, stirring constantly until the pineapple gets very soft. Once ready, take it off from the fire. Split the chutney into two and blend one of the halves. Combine the blended half with the non-blended one and mix them together.

Coconut topping: add coconut and coconut sugar to the pan. Fry on a low heat for 2 to 3 minutes.

Serve the panna cotta with the pineapple chutney, sprinkled with coconut.

Panna cotta dessert
Coconut panna cotta

What you need to remember when making coconut panna cotta with pineapple chutney.

I used a fresh, medium-sized pineapple. I did not add any water to the chutney.

Remember to use standard gelatine. Do not use fix gelatine, otherwise you’d have to increase its amount significantly.

It is easiest to removed the finished panna cotta from the pan by immersing the whole pan in boiling water for a few seconds. Then just turn the mold over and panna cotta should come out.

Do you like no-bake cases? Check out our recipe for Raw orange cake.

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