Coconut Panna Cotta with Grilled Pineapple Compote

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!

Coconut Panna Cotta with Grilled Pineapple Compote

Yields 6-8 servings


For the coconut panna cotta:

  • 1 can Coconut Milk (unsweetened)
  • 2 cups Heavy Cream
  • 6 oz Cane Sugar
  • 1/2 teaspoon Vanilla Extract or Vanilla Bean Paste
  • 1 packet Unflavored Gelatin
  • 3 Tablespoons Cold Water
  • 2 Cups Heavy Cream

For the grilled pineapple compote:

  • 1 whole Pineapple, peeled, cored, and diced
  • 2 cups Cane Sugar
  • 2 – 6oz cans (12 oz total) Pineapple Juice
  • 1 Cup Rum
  • 1/2 Vanilla bean, split (optional)
  • 1 Cinnamon Stick (optional)


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 fridge until ready for further use.
  • Once 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.
  • **Recipe notes: if the panna cotta mixture breaks, the coconut milk mixture was too hot when added to the cream. To avoid this, wait a little bit after adding the gelatin before adding mixture to the heavy cream.

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 ½” 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.







1 Comment

  1. Raymond Ball
    June 11, 2020

    Once we are allowed to have guests again, this is going straight on the menu
    RAY, Southampton, UK


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