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


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

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Alcoholvrije vermouth van Roots Divino Aperitif Bianco

Roots Divino - Aperitif Bianco


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    Let's make this cocktail

  • 1

    Preparing the Pineapple: Peel and dice the ripe pineapple into chunks and set aside for use as a garnish.

  • 2

    Preparing the Panna Cotta Mixture: Pour the coconut milk and heavy cream into a saucepan over medium heat.

  • 3

    Add the granulated sugar and stir until the sugar is 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 and cream mixture and stir vigorously until the gelatin is fully dissolved.

  • 6

    Pouring and Setting: Pour the mixture into individual panna cotta molds or into one large dish.

  • 7

    Let the panna cotta set in the refrigerator for at least 4 hours, or until firm.

  • 8

    Serving: Gently 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 shredded coconut.