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Toasted Coconut Panna Cotta

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Servings: 4 - 6 serves
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • 80 g shredded or desiccated coconut
  • 4 leaves of Gelatine or 2 tsp powdered gelatine
  • Ice water for the gelatine leaves or 2tbp water for the powdered gelatine
  • 200 ml full cream milk
  • 300 ml thickened ream
  • 400 ml coconut milk
  • 150 g caster sugar
  • ½ tsp vanilla essence
  • Coconut essence optional
  • Canola oil
Ingredients for the caramelised pineapple
  • 440 g can pineapple pieces in pineapple juice
  • ¼ cup brown sugar

Equipment

  • A couple of small saucepans, a small bowl as well as a strainer are required for this recipe.

Method
 

  1. Assemble ingredients
Method – toasting coconut
  1. Pre-heat your oven to 180c
  2. On a clean baking dish spread the coconut and place in the oven
  3. As it browns carefully stir the coconut to avoid burning or patchy colours
  4. It should take no longer than 5 or 6 minutes
  5. When ready take the coconut out and place in a saucepan
Method – Panna Cotta with leaf gelatine
  1. Add the leaf gelatine to the ice water. After 8 or so minutes the gelatine will become ‘jelly like’
  2. Add the coconut milk, cream, sugar and vanilla to the toasted coconut and gently heat. Do not boil. Stir occasionally. Set aside and keep warm.
  3. In a separate small saucepan warm the milk
  4. Gently squeeze the cold water from the gelatine. Discard the cold water
  5. Add the gelatine to the warm milk. It will dissolve very quickly with a little stirring
  6. Add the milk to the cream and coconut mixture
  7. Set aside the mix for another 5 minutes to extract the maximum flavour from the toasted coconut. Keep the mix warm
  8. Strain the cream mix, squeeze the coconut dry
  9. In your serving glasses wipe a thin film of canola oil with kitchen paper, if you are going to turn the Panna Cotta out to serve them
  10. Divide the liquid evenly amongst your glasses, leaving enough room to add the chilled caramelised pineapple later
  11. Chill the Panna Cottas for 4-6 hours until they are set.
Method – Panna Cotta with powdered gelatine
  1. Sprinkle the powdered gelatine on to the cold milk and let it stand for about 5 minutes
  2. Gently warm the milk with an occasional stir until the gelatine dissolves
  3. Add to the warm cream mixture and proceed with the previous directions
Method - pineapple
  1. Drain the pineapple over a small sauce pan or frypan
  2. Mix the drained pineapple in a small bowl with the brown sugar. The brown sugar will form into a grainy liquid
  3. Over a low heat reduce the pineapple juice to thicker syrup. Where looking to evaporate the water. Avoid caramelising
  4. Add the pineapple and brown sugar to the saucepan. Bring to boil
  5. Stir occasionally
  6. After a few minutes much of the water from the pineapple and syrup would have evaporated
  7. The brown sugary glaze should be coating the pineapple
  8. Set aside to cool
Assembly
  1. Top your Panna Cottas with caramelised pineapple or
  2. Turn the Panna Cottas out on to a chilled plate with the caramelised pineapple on the side

Notes

 
I would advise not to use an air fryer to toast the coconut. A dry frypan would be a better alternative if you didn’t want to use your oven.
Consider making these the day before, but make sure you cover them to avoid picking up flavours from other ingredients dwelling in the fridge.