Coconut Panna Cotta with Grilled Pineapple Compote
- By Britt Shoffner
- Jun 11, 2020
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 Recipe
Yield: 6-8 servings
For the coconut panna cotta:
- 1 can Coconut Milk (unsweetened)
- 6 oz Cane Sugar
- 1/2 tsp Vanilla Extract or Vanilla Bean Paste
- 1 packet Unflavored Gelatin
- 3 tbsp Cold Water
- 2 cups Heavy Cream
For the grilled pineapple compote:
- 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)
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.
**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 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 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.