How to make Coconut Pannacotta with Pineapple Coulis -

The pannacotta is delicious by itself but when served with pineapple coulis it is simply divine.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Tender coconut flesh (malai) (नारियल की मलाई), Fresh cream (ताज़ी क्रीम )

Cuisine : Italian

Course : Desserts

For more recipes related to Coconut Pannacotta with Pineapple Coulis checkout Tender Coconut Ice Cream. You can also find more Desserts recipes like Spiced Fig and Coffee Cake Chocolate Chilli Truffles Crepe Cake - SK Khazana Lemon Mousse

Coconut Pannacotta with Pineapple Coulis

Coconut Pannacotta with Pineapple Coulis Recipe Card


Hindi: nariyal
Coastal cuisine of India loves the coconut. Be it Goan or Malwani, Karnatak, Tamilian or from Kerala, the taste of coconut reigns supreme. Think about a rich fish curry and try making it obliterating the coconut! It will pass off as a fake. Very correctly termed as the ‘plant of life,’ each and every part of the coconut plant is useful in one or the other way.

Prep Time : 1.30-2 hour

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Coconut Pannacotta with Pineapple Coulis Recipe

  • Tender coconut flesh (malai) finely chopped 2 tablespoons

  • Fresh cream 1 1/2 cups

  • Pineapple roughly chopped 1 cup

  • Milk 1/2 cup

  • Gelatin 2 teaspoons

  • Vanilla essence 1 teaspoon

  • Castor sugar (caster sugar) ¾ cup + 2 teaspoons

  • Fresh mint sprigs for garnishing


Step 1

Heat cream in a deep non-stick pan. Add milk, stir to mix and cook.

Step 2

Take gelatin in a bowl. Add sufficient water, mix and heat in the microwave for 30 seconds. Remove from heat and set aside to cool.

Step 3

Add vanilla essence to the pan, mix well and switch off heat.

Step 4

Add ¾ cup castor sugar and mix well till the sugar dissolves. Add tender coconut and mix well. Add dissolved gelatin and mix again.

Step 5

Transfer cream mixture into individual shot glasses and refrigerate till set.

Step 6

Heat a non-stick pan. Add pineapple, 2 teaspoons castor sugar, mix well and cook for 15-20 minutes or till the pineapple turns soft and pulpy. Switch off heat and cool to room temperature.

Step 7

Top the pannacotta with pineapple coulis, garnish with mint sprigs and serve chilled.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.