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coconut pannacotta with pineapple compote

Coconut pannacotta with pineapple compote

Creamy nutty pannacotta with a delciious fresh pineapple compote - pinacolada in your bowl!
5 from 2 votes
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Ingredients
  

For the coconut panna cotta

  • 200 ml coconut milk
  • 240 ml or 1 cup cream
  • 50 grams or 1/4 cup castor or granulated sugar
  • 2 teaspoons gelatin
  • 1 tablespoon cold water

For the pineapple compote

  • 1 cup chopped pineapple
  • 1 tablespoons lime or lemon juice
  • 2 tablespoons granulated or castor sugar
  • 1 tablespoon vanilla or rum

Instructions
 

To make the coconut pannacotta

  • If you plan to unmould your pannacottas , lightly grease your bowls or ramekins. Keep aside
  • In a small bowl, take the cold water and sprinkle the gelatin . Keep it aside for atleast 5 minutes . This is called blooming.
  • In a saucepan , measure out the coconut milk , cream and sugar.
  • Heat until the sugar melts and the mixture just comes to a boil.
  • Take off heat and stir in the bloomed gelatin mixture
  • Heat while stirring for 2 minutes ( do not let it boil again )
  • Strain the mixture to remove any undissolved gelatin granules and pour into ramekins or prepared cups. Chill or atleast 3-4 hours or overnight
  • The pannacotta will be set but will wobble or jiggle slightly when you move the ramekin or cup

To make the pineapple compote

  • Chop up the pineapple - really small if you want a mushier compote and bigger if you want a chunkier one.
  • In a sauce pan , take the pineapple , add the lime juice and sugar.
  • Heat on high until sugar melts.
  • Turn the heat to low and simmer for 10 -15 minutes , stirring occasionally until pineapple softens to your liking.
  • Taste and add sugar or lime juice as needed.
  • Take off heat and add the vanilla or rum.
  • Cool to room temperature and then use. The compote will thicken very slightly as it cools

To serve

  • If unmoulding , run a spoon along the edge of the cup and pannacotta , and upturn the mould onto serving plate . Spoon some compote on the side and serve !
  • If serving in the ramekins itself , just spoon compote on top and serve !

Video

Notes

This recipe gives four servings of 1/2 cup each of pannacotta . You may have some compote leftover depending on how much you serve.
Recipe can be doubled .
I used Dabur coconut milk . Any brand of full fat coconut milk or coconut cream will do.
I used Amul whipping cream ( red pack ) . You can use any brand of heavy or light cream (like blue pack of Amul ).
Use a thick bottomed saucepan for making the compote 
You can use an equal amount of Agar agar instead of the gelatin.
My measuring cup is 240 ml.