Coconut-vanilla Bean Panna Cotta Recipe

Prepare the Gelatin

In a small bowl, sprinkle the gelatin powder over 2 tablespoons of cold water. Let it sit for about 5 minutes until it blooms.

Combine Coconut and Cream

In a saucepan, combine the coconut milk, heavy cream, and granulated sugar. Split the vanilla bean lengthwise, scrape the seeds into the mixture, and add the pod as well. Heat the mixture over medium heat until it is warm, but do not let it boil.

Incorporate Gelatin

Once the mixture is warm, remove it from heat. Take the bloomed gelatin and add it to the warm mixture, stirring until fully dissolved. Add a pinch of salt and mix well.

Chill the Mixture

Strain the mixture to remove the vanilla pod and any undissolved gelatin particles. Pour the mixture into individual serving glasses or molds. Refrigerate for at least 4 hours, or until set.

Cook the Pineapple

In a medium saucepan, combine the diced pineapple, brown sugar, cinnamon, ground ginger, nutmeg, and lime juice. Cook over medium heat, stirring occasionally, until the pineapple is softened and the sugar has dissolved, about 10 minutes.

Cool the Compote

Remove from heat and let the compote cool to room temperature. Once cooled, you can refrigerate it until ready to serve.