Coconut Cream Panna Cotta with Pineapple Recipe
A creamy and tropical Coconut Cream Panna Cotta infused with vanilla and topped with fresh pineapple and toasted coconut flakes. This elegant Italian dessert combines rich coconut milk and heavy cream to create a smooth, gelatin-set delight perfect for warm weather or special occasions.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 25 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
Ingredients
Cream Base
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) heavy cream
- 1/2 cup (100 g) sugar
- 2 teaspoons gelatin (or 1 packet)
- 1 teaspoon vanilla extract
Toppings
- 1 cup fresh pineapple, diced
- 1/4 cup toasted coconut flakes
Instructions
- Bloom the Gelatin: Sprinkle the gelatin evenly over 2 tablespoons of cold water in a small bowl. Let it sit undisturbed for 5-10 minutes to soften and expand.
- Heat Cream Mixture: In a medium saucepan, combine the coconut milk, heavy cream, and sugar. Gently heat over medium-low heat, stirring occasionally, until the sugar dissolves and the mixture is warm but not boiling.
- Dissolve Gelatin and Add Flavor: Remove the saucepan from heat and stir in the bloomed gelatin until fully dissolved. Add the vanilla extract and mix thoroughly.
- Pour and Chill: Pour the mixture evenly into individual serving molds or cups. Let them cool at room temperature for 30 minutes to reach room warmth before placing them in the refrigerator.
- Set the Panna Cotta: Refrigerate for a minimum of 4 hours or until the panna cotta is fully set and firm to the touch.
- Garnish and Serve: Before serving, top each panna cotta with diced fresh pineapple and a sprinkle of toasted coconut flakes for added texture and tropical flavor.
Notes
- Ensure the cream mixture is warm but not boiling before adding gelatin to avoid compromising gelatin’s setting ability.
- For a vegan alternative, substitute gelatin with agar-agar powder and adjust setting method accordingly.
- Refrigerate panna cotta covered to prevent absorption of other fridge odors.
- To toast coconut flakes, spread them in a dry skillet over medium heat for 2-3 minutes until golden and fragrant, stirring constantly.
