Description
This Creamy Coconut Pineapple Panna Cotta offers a tropical delight with a smooth coconut and cream base, enhanced by fresh pineapple and toasted coconut flakes for a refreshing finish.
Ingredients
Units
Scale
Ingredients
- 1 cup Coconut Milk (Use light coconut milk for a lighter version.)
- 1 cup Heavy Cream (Replace with more coconut milk for a lighter alternative.)
- 1/2 cup Sugar (Try honey or maple syrup for a natural touch.)
- 2 teaspoons Gelatin (Use agar-agar for a vegan-friendly option.)
- 1 teaspoon Vanilla Extract (Always choose pure vanilla for the best taste.)
- 1 cup Fresh Pineapple (Experiment with mango or passion fruit for a different twist.)
- 2 tablespoons Pineapple Juice (Enhance the tropical flavor.)
- 1/4 cup Toasted Coconut Flakes (Use unsweetened for a healthier option.)
Instructions
- Step 1: In a small bowl, sprinkle the gelatin over 2 tablespoons of cold water. Allow it to sit for about 5-10 minutes until it becomes spongy.
- Step 2: In a medium saucepan, blend together the coconut milk, heavy cream, and sugar. Heat over medium heat until the sugar dissolves and the mixture is warm.
- Step 3: Remove the saucepan from heat and incorporate the bloomed gelatin into the warm cream mixture. Stir in the vanilla extract.
- Step 4: Carefully pour the creamy mixture into serving molds, cool at room temperature for 30 minutes, then refrigerate for at least 4 hours.
- Step 5: When ready to serve, run a knife around the edges of the molds to loosen and invert onto plates. Top with diced pineapple and a drizzle of juice.
Notes
- Use light coconut milk for a lighter version.
- Replace heavy cream with more coconut milk for a lighter alternative.
- Try honey or maple syrup instead of sugar for a natural sweetener.
- Use agar-agar as a vegan-friendly gelatin substitute.
- Always select pure vanilla extract for the best flavor.
- Experiment with mango or passion fruit instead of pineapple for variety.
- Use unsweetened toasted coconut flakes for a healthier option.
