Coconut panna cotta with pineapple salsa
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
- Prep:10 mins
- Serves 6
- More effort
Nutrition per serving
- kcal 418
- fat 25g
- saturates 21g
- carbs 44g
- sugars 4g
- fibre 1g
- protein 8g
- salt 0.49g
- 2 x 400ml cans coconut milk
- 400ml full-fat milk
- 100g caster sugar
- 1 vanilla pod
- 2 x 12g sachets powdered gelatine
- handful coconut chips, toasted
- 85g caster sugar
- 25g fresh root ginger, thinly sliced
- 250g fresh pineapples, cut into small pieces
- 1 red chilli, deseeded and finely chopped
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.
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.
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.
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.