Satisfy your sweet tooth with Chef Britt's recipe for Coconut Panna Cotta with Grilled Pineapple Compote! Delight guests with a memorable dessert that will have them raving - easy to make and utterly delicious! Indulge in a Caribbean-inspired treat that's sure to impress.
WHAT YOU'LL LOVE
- Blooming the gelatin separately keeps the texture silky. Softening it in cold water before adding it to the warm coconut mixture prevents clumping, which is what gives the panna cotta its smooth, custard-like set.
- Only half the pineapple gets grilled. Charring one half while leaving the other raw gives the compote both a smoky, caramelized edge and a fresher, brighter pineapple bite in the same batch.
- The syrup reduces to a specific visual cue, not just a timer. Cooking until the pineapple pieces darken and the syrup thickens (around 218°F) means you're going by texture and color, not guessing at a fixed cook time.
- One dessert, three serving options. The compote works over the panna cotta, spooned over ice cream, or layered into a yogurt parfait — genuinely three different desserts from one component.
Coconut Panna Cotta with Grilled Pineapple Compote
Britt Shoffner
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
American
Servings
6
Prep Time
25 minutes
Cook Time
30 minutes
Calories
537
Chef Britt shares this dreamy Caribbean-inspired dessert: Coconut Panna Cotta with Grilled Pineapple Compote. It’s a fancy dessert that’s easier to make than you might imagine, and sure to impress!
Ingredients
- 1 can Coconut Milk (unsweetened)
- 2 cups Heavy Cream
- 6 oz Cane Sugar
- 1/2 tsp Vanilla Extract or Vanilla Bean Paste
- 1 packet Unflavored Gelatin
- 3 tbsp Cold Water
- 1 whole Pineapple, peeled, cored, and diced
- 2 cups Cane Sugar
- 2 (6 oz) cans Pineapple Juice
- 1 cup Rum
- 1/2 Vanilla bean, split (optional)
- 1 Cinnamon Stick (optional)
For the coconut panna cotta:
For the grilled pineapple compote:
Directions
To make the panna cotta:
Bloom gelatin in 3 tablespoons of cold water.
- In a small to a medium-sized saucepan, heat sugar, coconut milk, and vanilla. Do not bring to a boil, but heat thoroughly, stirring gently and frequently.
- Place the cream in a large bowl or pitcher and keep in the fridge until ready for further use.
- Once the coconut mixture is hot, and not boiling, remove from heat, and add the bloomed gelatin. Stir gently until dissolved.
- Pour the warm mixture into the container with chilled heavy cream. Pour the panna cotta mixture into molds and place it in the fridge to set (3-4 hours). If setting in the fridge overnight, cover with plastic wrap.
To make the grilled pineapple compote:
- Preheat a charcoal grill (or gas grill with charcoal basket) for direct high-temp searing. Using a serrated knife, peel, and core the pineapple. Cut cleaned pineapple into quarters.
- While the grill is hot, char half of the pineapple.
- Once properly charred, dice the grilled half and the ungrilled half into 1/2” cubes.
- In a medium to a large-sized saucepan, place sugar, rum, pineapple juice, split vanilla, cinnamon stick, and cut pineapple pieces together and bring to a boil over medium heat.
- Cook for about 15-20 minutes, stirring occasionally until the syrup has reduced and the pineapple pieces begin to take on a darker color. (about 218°F).
- Serve the compote warm or cooled on top of the coconut panna cotta. It’s also amazing with ice cream or in a yogurt parfait.
Recipe Note
Recipe FAQ
Why bloom the gelatin in cold water before adding it to the coconut mixture?
Softening the gelatin first lets it dissolve evenly once added to the warm mixture, rather than clumping — clumped gelatin is what leads to a grainy or uneven set.
Why grill only half the pineapple instead of all of it?
Charring half gives the compote a smoky, caramelized note, while leaving the other half raw keeps some bright, fresh pineapple flavor in the mix — together they balance each other in the finished compote.
Why does the recipe note to avoid adding the mixture too hot?
If the coconut milk mixture is still too hot when combined with the cold heavy cream, the fat in the cream can separate, causing the panna cotta to break instead of setting smoothly. Letting it cool slightly after adding the gelatin avoids this.
How do I know when the compote syrup is ready?
Look for the pineapple pieces to darken in color and the syrup to visibly thicken, roughly around 218°F if you're using a thermometer — this is a better indicator than the stated 15-20 minute range alone.
Can I make the pineapple compote without a grill?
Yes — you can char the pineapple halves in a hot cast iron skillet or under a broiler if a grill isn't available; the goal is just getting some caramelized color on half the fruit before it goes into the syrup.
How far ahead can I make this?
The panna cotta needs at least 3-4 hours to set, but can be made a day ahead covered in the fridge. The compote also holds well refrigerated and can be served warm or cold.
Recipe Highlights
Blooming the gelatin separately: Softening it in cold water first prevents clumping, which is essential for a smooth, even set.
Charring only half the pineapple: This gives the compote both smoky caramelization and fresh fruit brightness in the same batch.
Cooling before combining with cream: Letting the hot coconut mixture cool slightly before adding it to the cold cream is what prevents the panna cotta from breaking.
Cooking the syrup to a visual cue: Watching for color change and thickening, rather than relying purely on a timer, gives a more reliable result.
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Nutrition
Nutrition
- Nutrition Serving Size
- 18.34 oz
- per serving
- Calories
- 537
- Carbs
- 43 grams
- Protein
- 4 grams
- Fat
- 31 grams
- Sodium
- 1413 milligrams
