Coconut panna cotta with pineapple salsa

Coconut panna cotta with pineapple salsa

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(9 ratings)

Prep: 10 mins Cook: 10 mins

More effort

Serves 6
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

Nutrition and extra info

Nutrition: per serving

  • kcal418
  • fat25g
  • saturates21g
  • carbs44g
  • sugars4g
  • fibre1g
  • protein8g
  • salt0.49g
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  • 2 x 400ml cans coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 400ml full-fat milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 100g caster sugar
  • 1 vanilla pod
  • 2 x 12g sachets powdered gelatine



    A colourless, tasteless and odourless setting agent made from the boiled bones, skins and…

  • handful coconut chips, toasted



    A large hairy, brown nut that grows on the coconut tree, found throughout the world's…

For the pineapple salsa

  • 85g caster sugar
  • 25g fresh root ginger, thinly sliced
  • 250g fresh pineapple, cut into small pieces



    With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

  • 1 red chilli, deseeded and finely chopped


  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.

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Comments, questions and tips

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1st Mar, 2018
Just made panda cotta and topped with passion fruit but was excellent. I strained out gelatine
16th Sep, 2017
The ingredient list sates 1 red chilli?? Not mentioned in method...might be a bit hot for the sauce so I omitted it. Anyone else actually included it??
rebeccamottershead's picture
10th Sep, 2017
Made this for a dinner party and halved the quantity of panacotta as suggested - perfect for 4. The pineapple I bought was disappointingly tasteless so I blowtorched the pineapple slices, then baked it for 15 minutes and served it warm, which transformed it. This was one of the easiest and tastiest desserts I have made and was pronounced delicious by our guests.
22nd Apr, 2012
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.
17th Oct, 2011
Oh and I used ramekin dishes which hold 125ml :)
17th Oct, 2011
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!
12th Oct, 2011
Didn't find this very coconutty, dissappointed.
25th Mar, 2011
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.
4th Mar, 2011
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.
mother_ship's picture
8th Jul, 2010
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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