Coconut Milk and Pineapple Panna Cotta

Panna Cotta, which literally translates into “cooked cream” is a gelatin based dessert.The classic panna cotta is flavoured with vanilla beans or vanilla extract and served with a caramel sauce. But it can be flavoured in many more ways. Here I have used Coconut Milk in place of heavy cream and added pineapple flavoured gelatin, which actually intensified my pineapple base.

Panna Cotta has a light texture and can be made ahead of time; since the longer it sits the better it sets.

Coconut Milk and Pineapple Panna Cotta

Serves 4

Ingredients:

400ml / 1 can full fat coconut milk

200ml full fat milk

2 and ½ tsp gelatin powder (you can also use pineapple flavoured gelatin powder, which is what I used )

1 tsp vanilla extract

½ cup of white granulated sugar

Some fresh pineapples to serve

2 tbsp white granulated sugar

Some ginger juliennes

A pinch of salt

Method:

Pour the coconut milk and full fat milk in a saucepan.

Stir in the ½ cup sugar and let it come to a boil.

Switch off the flame and stir in the gelatin.

Stir until the gelatin gets dissolves.

Pour the mixture into 4-5 ramekins or cups or moulds, filling upto ¾ of their height.

Chill for 4-6 hours, preferably overnight or until panna cotta is set.

In a saucepan take the diced pineapples and sugar.

Add the ginger juliennes, vanilla extract and salt.

Keep the flame on low and let the sugar melt.

The pineapple will also ooze out water.

When the mixture starts to bubble, switch off the flame. Scoop out the ginger juliennes.

You can serve panna cotta in the cups or you can unmould them on a plate. To unmould run the cup under warm water for 10-15 seconds. It will help to loosen their grip. Run a butter knife around the edges and unmould the panna cottas on a plate.

Scoop some of the prepared pineapple mixture on top of them and serve immediately.