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Coconut panna cotta with pineapple
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2½ gelatine leaves
100ml whole milk
65g caster sugar
450g Rachel’s coconut yogurt
vegetable oil, for greasing
8 wedges fresh pineapple
3 limes, zest of all, juice of 2
1. Soak the gelatine in cold water for 5 minutes. In a pan, bring the milk and 1 tbsp sugar to a simmer. Set aside to cool a little; squeeze the water from the gelatine and dissolve the leaves in the milk. Cool slightly, stir in the yogurt and pour into 4 oiled dariole moulds (or glasses). Chill for at least 3 hours or up to 2 days.
2. Mix the pineapple with the remaining 50g sugar and the zest and juice of 2 limes. Chill, turning occasionally, until ready to serve.
3. Heat a non-stick frying pan over a high heat. Add the pineapple, wiping off the excess marinade. Cook for 2-3 minutes on each side, until caramelised. Add the reserved marinade and bubble for 1-2 minutes, turning the fruit until soft and sticky. Turn out the panna cottas onto plates (or keep in the glasses), top with the remaining lime zest and serve with the pineapple and juices.
This recipe first appeared in Waitrose Food, May 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in April 2018.