Description
A delightful dessert that combines creamy coconut with the tropical sweetness of pineapple, perfect for summer gatherings and celebrations.
Ingredients
- Coconut milk – 1 cup (240 ml)
- Heavy cream – 1 cup (240 ml)
- Sugar – 1/2 cup (100 g)
- Gelatin – 2 teaspoons (or 1 packet)
- Vanilla extract – 1 teaspoon
- Fresh pineapple – 1 cup, diced
- Toasted coconut flakes – 1/4 cup (for garnish)
Instructions
- Bloom the gelatin by sprinkling it over 2 tablespoons of cold water and letting it sit for 5-10 minutes.
- In a medium saucepan, combine coconut milk, heavy cream, and sugar. Heat until the sugar dissolves and the mixture is warm but not boiling.
- Add the bloomed gelatin and vanilla extract to the warm mixture, stirring until dissolved.
- Pour the mixture into individual serving molds or cups, cool at room temperature for 30 minutes, then refrigerate for at least 4 hours until set.
Notes
- For a dairy-free version, use coconut milk instead of heavy cream.
- Swap sugar for honey or maple syrup for a natural sweetener.
- Add a splash of lime juice to the pineapple topping for extra zing.
- Store leftovers in the refrigerator for up to 3 days.
- For a vegan version, substitute heavy cream with coconut milk and use agar-agar instead of gelatin.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 20g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Coconut Cream, Panna Cotta, Pineapple, Dessert, Tropical