Coconut Panna Cotta With Grilled Pineapple

Coconut Panna Cotta With Grilled Pineapple

15TH JULY 2020

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

For the Grilled Pineapple:

  • 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. While stirring, add the sugar and vanilla seeds.
  2. Bring the mixture to the boil, then remove from the heat and leave to infuse for 5 minutes.
  3. Using a ladle, transfer 200ml of the milk mixture into a small bowl.
  4. 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.
  5. Stir your gelatine mixture into the coconut liquid until combined.
  6. Pour into 6 x 200ml moulds and refrigerate for 2 hours, until firm with a slight wobble.
  7. For the grilled pineapple, toss the fruit slices with the brown sugar and let sit for 10 minutes.
  8. Lightly grease a grill pan with coconut oil then put on a medium heat.
  9. Cook the pineapple for 2-3 minutes, then rotate by 45 degrees to produce the grilled lines. Flip over and repeat. 
  10. To serve, dip each mould into boiling water to loosen the panna cotta. Turn over onto a serving plate. Arrange the pineapple beside the panna cotta and tuck in!