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Coconut Pannacotta with Pineapple Coulis

The pannacotta is delicious by itself but when served with pineapple coulis it is simply divine. This is a Sanjeev Kapoor exclusive recipe.

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Coconut Pannacotta with Pineapple Coulis

Main Ingredients Tender coconut flesh (malai), Fresh cream
Cuisine Italian, , , ,
Course Desserts
Prep Time 1.30-2 hour
Cook time 0-5 minutes
Serve 4
Taste Sweet
Level of Cooking Easy
Others Veg

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.
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