I have created many decadent and indulgent desserts with chocolate, caramel, ice creams and custards for different occasions but this time I wanted something that everyone could equally enjoy. So here came the idea for an eggless, dairy free and gluten free dessert, Coconut Milk Panna Cotta.
When I imagine something fresh, sweet, creamy and mildly aromatic, the first thing that comes to my mind is coconut milk. With these qualities it makes a perfect base for any light dessert.
Sweet and sour flavours compliment coconut milk big time, so to perk up the pudding and add another flavour dimension to it, I chose juicy chunks of pineapple, caramelised in brown sugar. And there I got a very stylish looking dessert that would be fit for any special occasion. Of course it’s quick and very easy !
It’s like a tiny island of cool, silky smooth sweetness, surrounded by smoky maple syrup and topped with delicious pineapple chunks.
For Coconut Milk Panna Cotta :
2 cups coconut milk
1 cup maple syrup + more for serving
3 tablespoons powdered gelatine
A few mint leaves
For Caramelised Pineapple :
1 cup fresh or canned pineapple
1 tablespoon olive oil
1/2 cup brown sugar
4 tablespoon water or pineapple juice
This Is What You Do :
Add one cup coconut milk and gelatine to a saucepan.
Leave to sit for five minutes.
Heat the mix on low heat and keep stirring till all the gelatine granules are completely dissolved. Do not let the mixture boil.
Remove from heat and stir in the remaining milk and maple syrup.
Pour into four individual custard bowls or small glasses.
Refrigerate for at least four hours or till the Panna Cotta is set.
Remove from fridge right before you need to serve.
Meanwhile prepare your caramelised pineapple.
Add 1 tablespoon oil to a small sauce pan.
Add pineapple apple cubes, sugar and a little liquid ( water or juice).
Cook on medium low heat till the sugar melts and evenly coats the pineapple pieces, about 7-8 minutes.
Remove from heat and set aside.
To serve, place the Panna cotta bowls briefly in a bowl of hot water to loosen the dessert from the edges or slide a knife all around.
Invert them over individual plates, pour a little maple syrup around them, spoon pineapple cubes over them. Garnish with mint leaves.
Makes 4 servings
* 1 tablespoon of gelatine = 1 package gelatine = 4 sheets gelatine
* for vegetarian option use agar agar in equal portion.
* you can use canned pineapple too. In that case reduce brown sugar to suit your taste.
* for softer Panna cotta decrease the quantity of gelatine by half a tablespoon. For firmer texture increase.