Coconut panna cotta

Michael Caines gives this creamy Italian-style sweet an exotic twist with two types of coconut and a sticky pineapple sauce
By Michael Caines
Coconut panna cotta
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 20 minutes plus at least 4 hours chilling time
  • Effort: easy


For the panna cotta

  • 75 ml coconut milk
  • 25 g desiccated coconut
  • 600 ml double cream
  • 150 ml milk
  • 1 vanilla pod, cut in half lengthways, seeds scraped out
  • 2 leaves gelatine
  • 80 g caster sugar
  • 2 tsp coconut liqueur, such as Malibu

For the caramelised chilli pineapple

  • 50 g unsalted butter
  • 100 g clear honey
  • 400 g pineapples, peeled, cored and diced (about 1 large pineapple)
  • 1 bird's eye chilli, finely chopped
  • splash coconut liqueur, such as Malibu
  • 3-4 tbsp double cream


1. For the panna cotta: pour the coconut milk into a small saucepan, bring to a boil over a medium heat then pour the hot coconut milk over the desiccated coconut. Set aside to soak for 10 minutes.

2. Meanwhile, pour the double cream and milk into a saucepan and add the vanilla pod and seeds. Bring to a boil over a medium heat and boil for about 5 minutes, or until reduced in volume to about 600ml, then remove from the heat. Whilst it's boiling, soak the gelatine in a bowl of cold water for a few minutes to soften

3. Drain the gelatine leaves and squeeze out any excess water then stir into the hot cream and milk reduction until dissolved. Stir in the sugar, coconut liqueur and the soaked coconut.

4. Pour the mixture into 4 individual moulds or ramekins, or 1 medium-sized loaf tin. Leave to cool then cover and transfer to the fridge to firm up for 4-5 hours, or overnight.

5. For the caramelised chilli pineapple: melt the butter and honey together in a large heavy-based frying pan over a low-medium heat then add the pineapple. Cook the pineapple gently for 4-5 minutes, swirling the pan occasionally, until the pineapple is caramelised and golden-brown. Stir in the chilli then pour in the coconut liqueur and cream and swirl to form a sticky sauce. Set aside to cool.

6. To serve, remove the panna cotta from the mould by running a knife around the edge of the mould and inverting it onto a serving plate. Spoon some caramelised pineapple around the panna cotta and drizzle with some of the pan juices. Serve.

Rate This Recipe