Coconut Pannacotta with Pineapple Coulis

Ingredients list for Coconut Pannacotta with Pineapple Coulis

• 2 tablespoons Tender coconut flesh (malai) finely chopped
• 1 1/2 cups Fresh cream
• 1 cup Pineapple roughly chopped
• 1/2 cup Milk
• 2 teaspoons Gelatin
• 1 teaspoon Vanilla essence
• Castor sugar (caster sugar) ¾ cup + 2 teaspoons
• for garnishing Fresh mint sprigs

Method

1. Heat cream in a deep non-stick pan. Add milk, stir to mix and cook.
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.
3. Add vanilla essence to the pan, mix well and switch off heat.
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.
5. Transfer cream mixture into individual shot glasses and refrigerate till set.
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.
7. Top the pannacotta with pineapple coulis, garnish with mint sprigs and serve chilled.