I love Panna cotta and when Hannah suggested we try making a coconut version for February’s ShoreBeing Supper Club, it was exciting to discover that it’s as delicious as the sugar loaded dairy version. Since then I’ve tried many different flavour combinations including grapefruit (and I will continue to do so until I can make a grapefruit Panna cotta as delicious as Plateau‘s, the natural wine bar in Brighton).
In the meantime however, this is my sisters favourite recipe and I make it for her whenever she needs a sweet summer pick me up. I’ve added fresh pineapple as it reduces inflammation, is high in anti-oxidants, boosts your immune system, aids in digestion, strengthens bones & gums and reduces blood pressure! We hope you enjoy it and please let us know how it goes or what variations you come up with. Post your photos on Twitter, Facebook & Instagram or contact us on our Blog!
Lemon & Pineapple Panna cotta
400ml coconut milk
1-2 tsp lemon extract
12g gelatine sachet (or equivalent in agar flakes)
1 tbsp honey or maple syrup
fresh pineapple – thinly sliced (approx 1/2 pineapple)
zest of 1 lime
1. Gently warm the coconut milk, lemon extract & honey in a saucepan, stirring until thoroughly combined, it just needs to be heated so don’t let it simmer
2. Remove from the heat and whisk in the gelatine powder for a minute until dissolved
3. Pour carefully into 4 dessert glasses or small bowls – if you can put these on a tray it will make them easier to transport to the fridge without disturbing the mixture too much
4. Put the Panna cotta’s into the fridge and leave to set for 2 hours
4. About 15 minutes before you are about to serve dessert, put your griddle or frying pan on a medium to high heat and add your pineapple slices. Leave them on just long enough to colour then remove. Leave to cool for a few minutes
5. Distribute the griddled pineapple evenly between the 4 bowls and sprinkle with lime zest – serve!