Coconut panna cotta with pineapple salsa

Recipe uploaded by

Sara Buenfeld

2 ratings

Recipe by Sara Buenfeld

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1. Video tutorial: Preparing pineapple

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.
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.
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.
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.

Per serving

418 kcalories, protein 8g, carbohydrate 44g, fat 25 g, saturated fat 21g, fibre 1g, salt 0.49 g

Latest comments and suggestions

• oana

  05 December 2007

  oana rated this recipe

  

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• Drake

  23 March 2008

  Drake commented on this recipe

  This recipe was very good easy to make. I made it for my last dinner party and everone was very impressed. I did change it slightly, I used low fat coconut cream and low fat coconut milk combined and only used half the full cream milk. I added 1 tsp of coconut essence and used 3 geletine sheets instead of powder. I served Raspberry ice cream. and pineapple and mint sobert as a accompliment.

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• Jane

  22 May 2008

  Jane rated and commented on this recipe

  

  Delightful receipe and so easy to do! I had had the self same thing in a restaurant in Cyprus only last week and came home to see if I could find a similar recipe....voila! I used lite coconut milk and vanilla extract. To serve I grilled the pineapple and decorated it with mint sprigs. Going to be a favourite!

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• Vic

  29 August 2008

  Vic commented on this recipe

  Where do you get coconut essence from? What is the difference in using gelatine leaf and gelatine powder?

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• Terence Buhagiar

  05 February 2009

  Terence Buhagiar commented on this recipe

  instead of coconut essence a better ingredient to boost the coconut flavour would be coconut liqoir

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• Drake

  05 March 2009

  Drake commented on this recipe

  I've adjusted this recipe again, I now use all lite coconut Milk and lite coconut cream and I also put a coconut rum Liquor about 1 tablespoon and a dash of vanilla as well. Served with Raspberry sorbet 1 tub of no fat greek yoghurt 500 grams frozen raspberries 125 grams Castor sugar 1 tablespoon lime juice Put all ingredients in food processor or blender, freeze, then take out of freezer until soft to scoop serve with pannotta and toasted coconut chips.

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• JOOLES

  21 August 2009

  JOOLES commented on this recipe

  I dont want to sound daft but others have mentioned coconut essence, i cant see this on the ingrediants list. Are you using this instead of the pod or as an addition??x

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• JOOLES

  21 August 2009

  JOOLES commented on this recipe

  ooooo and how about using tinned pineapple chunks, to make things a little easier?

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Ingredients

• 2 x 400ml 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 pineapples , cut into small pieces
• 1 red chilli , deseeded and finely chopped

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 10 mins

Cook 10 mins

Ingredients

• 2 x 400ml 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 pineapples , cut into small pieces
• 1 red chilli , deseeded and finely chopped

Per serving

418 kcalories, protein 8g, carbohydrate 44g, fat 25 g, saturated fat 21g, fibre 1g, salt 0.49 g

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