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)
Purchase Items in this Recipe
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.