Coconut Panna Cotta with Grilled Pineapple

3 min read
This recipe is rich, full of flavour and irresistibly silky. Perfectly paired with smoky and sweet grilled pineapple, it’s a dessert to satisfy all taste buds.

Preparation Time: 20 Minutes

Cooking Time: 20 Minutes (+ 2 Hours Chilling Time)

Serves: 6


  • 2 x 400ml cans coconut milk
  • 400ml whole milk
  • 100g caster sugar
  • 1 vanilla pod, seeds
  • 2 x 12g sachets powdered gelatine
  • Handful of coconut chips, toasted
  • 1 pineapple, rind removed and sliced into ½ inch slices
  • 55g brown sugar
  • Coconut oil


  1. For the panna cotta, pour the coconut milk and milk into a saucepan. Whilst stirring, add the sugar and vanilla seeds. Bring the mixture to the boil, then remove from the heat and leave to infuse for 5 minutes.
  2. Using a ladle, transfer 200ml of the milk mixture into a small bowl. Add the gelatine to the bowl and whisk until fully dissolved. If the gelatine doesn't dissolve, return to a low heat for 1-2 minutes. Stir your gelatine mixture into the coconut liquid until combined.
  3. Pour into 6 x 200ml and refrigerate for 2 hours, until firm with a slight wobble.
  4. For the grilled pineapple, toss the fruit slices with the brown sugar and let it sit for 10 minutes. Lightly grease a grill pan with coconut oil then put it on medium heat.
  5. Cook the pineapple for 2-3 minutes, then rotate by 45° to produce the grilled lines. Flip over and repeat.
  6. To serve, dip each mold into boiling water to loosen the panna cotta. Turn over onto a serving plate. Arrange the pineapple beside the panna cotta and tuck in.