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Coconut panna cotta with pineapple salsa
Coconut panna cotta with pineapple salsa
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
Tangy pineapple salsa pairs perfectly with velvety panna cotta.
Ingredients:
  • Vegetable oil, to grease
  • 3 gelatine leaves
  • 1 x 400ml can coconut milk
  • 250ml (1 cup) thin cream
  • 45g (1/4 cup) finely chopped palm sugar
  • 6 makrut lime leaves, crushed
  • 1 stem lemon grass, pale section only, coarsely chopped
  • 1/2 fresh pineapple, peeled, cored, finely chopped
  • 60ml (1/4 cup) water
  • 1 vanilla bean, split
Instructions:
  • Lightly oil four 200ml metal dariole moulds.
  • Place the gelatine leaves in a bowl of cold water to soften for 5 minutes. In a medium saucepan over medium heat, combine coconut milk, cream, sugar, lime leaves, and lemongrass. Cook and stir for 5 minutes until sugar dissolves and mixture is heated through. Remove from heat, then add the softened gelatine to the coconut-milk mixture. Gently stir until gelatine dissolves. Let it sit for 1 hour to develop flavors.
  • For the pineapple salsa, mix pineapple, palm sugar, water, and vanilla bean in a saucepan over medium heat. Stir and cook for 5 minutes until sugar dissolves. Transfer to a heatproof bowl, cover with plastic wrap, and refrigerate.
  • Divide the coconut milk evenly among the molds. Cover with plastic wrap and chill in the fridge for 4 hours until set.
  • Invert the panna cottas onto plates, add pineapple salsa on top, and serve right away.

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