Coconut Panna Cotta with a Caramelized Pineapple Sauce


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What better way to celebrate summer than with a tropical and light dessert? The taste combination of coconut and pineapples work beautifully… The sweet coconut and the tangy pineapples, as well as the simply divine and smooth texture will certainly bring you up to culinary heaven.

Panna cotta is one of the most luxurious desserts found in the culinary world, yet it is one of the simplest ones to make. The process is simple: boil the cream and milk, (in our case, coconut milk), allow it to steep with a flavor-packed vanilla pod, then dissolve the gelatin into them and pour them out into moulds to set. How could it get easier than that?

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Our take on the panna cotta also makes it A LOT healthier than conventional panna cotta made out of cream, as we use a healthier alternative that also takes it to the next flavor level: coconut milk. Coconut milk is extremely rich in fiber, vitamin C, E, B1, B3, B5 and B6. It also contains essential minerals such as iron, selenium, sodium, calcium and many others.

Another essential difference that coconut milk has from it’s cow made counterpart, is that it is completely lactose-free. It are often used in recipes for those who are lactose-intolerant; it can even be whipped up to replicate whipped cream!


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Coconut Panna Cotta with a Caramelized Pineapple Sauce


For the panna cotta:

  • 400ml coconut milk
  • 200ml full-fat milk (for a completely lactose-free dish, replace the milk with coconut milk)
  • 50g castor sugar
  • 1 vanilla pod
  • 10g powdered gelatin

For the caramelized pineapple sauce:

  • 30g unsalted butter
  • 24g castor sugar
  • 100g pineapple flesh


  1. Pour the coconut milk and milk into a saucepan, then add the sugar. Scrape the vanilla seeds out of the pod, then drop them into the milk along with the empty pod. Bring to the boil, then take it off the heat and allow to stand for 5 minutes.
  2. Pour half of the milk mixture into a small bowl, and add the gelatin and mix until dissolved.
  3. Combine all of the mixtures, then pour them into moulds of your choice. Allow to set in a fridge for at least 2 hours until they are firm with a slight wobble.
  4. To unmould, dip the moulds in hot water for five seconds, then run a knife around the sides of the mould and overturn them onto the serving plate.
  5. For the caramelized pineapple sauce, combine the butter and the sugar in a pan and heat until the sugar and butter has melted and the mixture is bubbling. It should have a light caramel color.
  6. Quickly mix in the pineapples, until it is coated with the sauve and transfer the mixture to a cool bowl so that the caramel does not burn.
  7. To serve, pour some of the pineapple sauce onto the panna cotta.

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