Coconut panna cotta with pineapple salsa

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• 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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• mother*ship

  08 July 2010

  mother*ship rated and commented on this recipe

  

  Just made the panna cotta, so easy,tasty and summery :-) We just had it with strawberries and a squeeze of lime. Have to say that the lime really made it! @Jooles the coconut essence was suggested in a comment but personally I didn't think it needed it.

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• Ian

  04 March 2011

  Ian commented on this recipe

  Three mistakes in the recipe. Perhaps your proof readers should be more careful. 1 Para 4 in the method should be "plate" not "late". 2. ingredients list calls for pineapple cut into small pieces, method says "Arrange the sliced pineapple" 3. "then reduce the heat to a simmer and cook for another 5-10 mins until it turns slightly syrupy and light golden". A very common mistake, Simmering is not boiling. Simmering these ingredients for 5 to 10 mins will NOT result in a pale golden syrup. Recipe should say "boil slowly" which is what's meant.

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• Ian

  25 March 2011

  Ian commented on this recipe

  Another mistake. Almost without exception, the typical serving portion for panna cotta is around 125 mls per person. This recipe, has 800 ml coconut milk and 400 ml milk plus sugar etc. AND there's a load of pineapple as well. I'd say the recipe as written was more than enough for 10 at the least.

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• Kim

  12 October 2011

  Kim commented on this recipe

  Didn't find this very coconutty, dissappointed.

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• tinysparkles*

  17 October 2011

  tinysparkles* rated and commented on this recipe

  

  Great recipe! I used 4 leaves of gelatine and HALVED the panna cotta liquid amount which was enough for 4 people and a little egg cup full for tasting before serving which I recommend doing! I used light coconut milk and full fat milk.... less guilt! :) The syrup is amazing especially the syruppy ginger slices which is supposed to be discarded according to instructions.... so I ate them instead! Yum! Stated amount of salsa is enough for 4 people generously. If making for more than 4 people, definitely double the pineapple/syrup amount! Overall, panna cotta is not strong in coconut flavour so dont expect it to be packed full of coconuttiness, perhaps add coconut essence/extract or coconut liquer if you want to bring out the coconut taste. I thought it was fine as is but added a handful of dessicate coconut to add a little bite to the texture... leave this out if you want a smooth silky finish!

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• tinysparkles*

  17 October 2011

  tinysparkles* commented on this recipe

  Oh and I used ramekin dishes which hold 125ml :)

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• Lady.Ratatouille

  22 April 2012

  Lady.Ratatouille commented on this recipe

  Absolutely lovely and refreshing after a spicy main course! these were very easy to make to. I halved the pana cotta liquid as suggested by tinysparkles and it was just right for 4. The syrup was not enough so will double quantity next time. I think the coconut taste was present but subtle. A lovely pudding. I added crushed pistachios on top of each panacottas before serving to give it some texture.

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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, sugar 4g, salt 0.49 g

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