Coconut Pannacotta Recipe
pineapple rum reduction, coconut crumb
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Ingredients
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Panna Cotta
Pineapple Rum Reduction
Coconut Crumb
Method
Panna Cotta
- 1
Prepare Gelatin
In a small bowl, sprinkle the gelatin powder over 2 tablespoons of cold water. Let it sit for about 5-10 minutes to bloom.
- 2
Heat Cream and Coconut Milk
In a saucepan, combine the coconut milk, heavy cream, sugar, and a pinch of salt. Heat over medium heat until the sugar dissolves and the mixture is warm, but not boiling.
- 3
Combine Gelatin and Mixture
Remove the saucepan from heat. Stir in the bloomed gelatin and vanilla extract until fully dissolved. Let it cool slightly.
- 4
Pour and Chill
Pour the mixture into serving glasses or molds. Refrigerate for at least 4 hours or overnight until set.
Pineapple Rum Reduction
- 5
Combine Ingredients
In a saucepan, combine the diced pineapple, brown sugar, dark rum, and lime juice.
- 6
Simmer and Reduce
Bring the mixture to a boil over medium-high heat, then reduce the heat and let it simmer for about 15-20 minutes until it thickens and reduces by half.
- 7
Cool Down
Remove from heat and let it cool to room temperature before serving.
Coconut Crumb
- 8
Preheat Oven
Preheat your oven to 180°C (350°F).
- 9
Mix Dry Ingredients
In a mixing bowl, combine the desiccated coconut, granulated sugar, and all-purpose flour.
- 10
Add Butter
Pour in the melted butter and mix until the mixture resembles wet sand.
- 11
Bake
Spread the mixture evenly on a baking tray and bake for about 10-12 minutes or until golden brown. Let it cool before using.