Pineapple-coconut panna cotta

For 2 people. Creamy panna cotta enriched with the flavors of tropical pineapple and coconut milk, served with fresh pineapple chunks and grated coconut. An exotic treat. Pairs well with the non-alcoholic drink Roots Divino Aperitif Bianco .
Pineapple-coconut panna cotta

Ingredients

  • 400 ml coconut milk
  • 200 ml full cream
  • 100 grams of granulated sugar
  • 2 teaspoons gelatin powder
  • 1 teaspoon vanilla extract
  • 1 ripe pineapple
  • Grated coconut, for garnish

Preparation method

  1. Preparing the Pineapple: Peel and cube the ripe pineapple and set aside for use as a garnish.
  2. Preparing the Panna Cotta Mixture: Pour the coconut milk and heavy cream into a pan over medium heat.
  3. Add the granulated sugar and stir until the sugar has dissolved and the mixture is warm, but not boiling.
  4. Add the vanilla extract and stir well.
  5. Adding Gelatin: Sprinkle the gelatin evenly over the coconut milk-cream mixture and stir vigorously until the gelatin is completely dissolved.
  6. Pouring and setting: Pour the mixture into individual panna cotta molds or into one large bowl.
  7. Let the panna cotta set in the refrigerator for at least 4 hours, or until firm.
  8. Serving: Carefully remove the panna cotta from the molds (if using) by loosening the edges with a knife and inverting them onto a serving plate.
  9. Garnish each serving with fresh pineapple chunks and grated coconut.