Name: Coconut panna cotta with pineapple salsa
Cook time: 10 min
Total time: 20 min
Yield: 6
Cuisine: Italian
Ingredients: 2 x cans coconut milk; 400ml full-fat milk; 100g caster sugar; 1 vanilla pod; 2 x 12g sachets powdered gelatine; handful coconut chips, toasted; 85g caster sugar; 25g fresh root ginger thinly sliced; 250g fresh pineapple cut into small pieces; 1 red chilli deseeded and finely chopped

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Coconut panna cotta with pineapple salsa

Coconut panna cotta with pineapple salsa

Sara Buenfeld

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Serves 6

More effort

Prep: 10 mins

Cook: 10 mins

A star rating of 3.8 out of 5.10 ratingsRate

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We've squeezed the taste of Asia into an Italian classic to create a creamy, rich, and tangy panna cotta. Teamed with a fruity salsa this pudding is hard to resist

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Ingredients

Nutrition

Units:

MetricUS

2 x cans coconut milk
400ml full-fat milk
100g caster sugar
1 vanilla pod
2 x 12g sachets powdered gelatine
handful coconut

chips, toasted

For the pineapple salsa

85g caster sugar
25g fresh root ginger

thinly sliced
250g fresh pineapple

cut into small pieces
1 red chilli

deseeded and finely chopped

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Nutrition: per serving

kcal418
fat25g
saturates21g
carbs44g
sugars4g
fibre1g
protein8g
salt0.49g

low

Method

step 1

Pour the coconut milk and milk into a saucepan, then add the sugar. Split the vanilla pod in half and scrape out the seeds, then add to the pan with the empty pod. Bring to the boil, then remove from the heat and leave to infuse for 5 mins.
step 2

Spoon 200ml of the hot mixture into a small bowl. Shake over the gelatine and whisk into the mixture until dissolved. If you have difficulty dissolving the gelatine, return the mixture to a gentle heat for 1-2 mins. See know-how below).Stir into the rest of the coconut mixture, discarding the vanilla pod. Pour into 6 x 200ml metal dariole moulds and place in the fridge for at least 2 hrs until firm with a slight wobble. Can be made up to 2 days ahead.
step 3

For the salsa, tip the sugar and ginger slices into a small saucepan and pour over 100ml water. Bring to the boil, then reduce the heat to a simmer and cook for another 5-10 mins until it turns slightly syrupy and light golden. Leave to cool, then discard the ginger slices. The syrup can be made up to 1 week in advance.
step 4

To serve, dip each dariole mould into boiling water for a moment to loosen the panna cotta, then turn onto a serving late. Arrange the sliced pineapple beside each panna cotta and scatter with chopped chilli. Drizzle with ginger syrup to finish.

Recipe from Good Food magazine, December 2007

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A star rating of 3.8 out of 5.10 ratings

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