Piña Colada Panna Cotta

All the Piña Colada flavors packed into a creamy and delicious dessert!

Ingredients

3/4 cup crème fraiche

1/3 cup coconut milk

1/4 cup + 1 tablespoon sugar

3/4 teaspoon unflavored gelatin powder

1 cup pineapple, finely diced

2 tablespoons coconut rum

1/4 cup coconut

1 teaspoon lime zest

1 tablespoon fresh mint, shredded

Instructions

1. To bloom the powdered gelatin, place a tablespoon of cold water in a shallow bowl. Sprinkle the gelatin evenly over the top of the water and let the mixture stand for 5 minutes.

2. Combine crème fraiche, coconut milk, and 1/4 cup of sugar in a pot over medium heat. Bring to a boil and remove from the heat.

3. Stir in bloomed gelatin and whisk well until gelatin is completely incorporated and smooth. Pour the mixture into two ramekins and refrigerate for at least 2 hours.

4. Add pineapple, remaining sugar, and rum to a small pot and cook over medium heat for 3 minutes. Transfer pineapple mixture to a bowl, add lime zest, and cool.

5. When ready to serve, top panna cotta with pineapple mixture and garnish with toasted coconut flakes and mint.

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Piña Colada Panna Cotta

Yield: 2

Author: Dink Cuisine

Prep time: 10 MinCook time: 9 MinInactive time: 2 HourTotal time: 2 H & 19 M

All the Piña Colada flavors packed into a creamy and delicious dessert!

Ingredients

• 3/4 cup crème fraiche
• 1/3 cup coconut milk
• 1/4 cup + 1 tablespoon sugar
• 3/4 teaspoon unflavored gelatin powder
• 1 cup pineapple, finely diced
• 2 tablespoons coconut rum
• 1/4 cup coconut
• 1 teaspoon lime zest
• 1 tablespoon fresh mint, shredded

Instructions

1. To bloom the powdered gelatin, place a tablespoon of cold water in a shallow bowl. Sprinkle the gelatin evenly over the top of the water and let the mixture stand for 5 minutes.
2. Combine crème fraiche, coconut milk, and 1/4 cup of sugar in a pot over medium heat. Bring to a boil and remove from the heat.
3. Stir in bloomed gelatin and whisk well until gelatin is completely incorporated and smooth. Pour the mixture into two ramekins and refrigerate for at least 2 hours.
4. Add pineapple, remaining sugar, and rum to a small pot and cook over medium heat for 3 minutes. Transfer pineapple mixture to a bowl, add lime zest, and cool.
5. When ready to serve, top panna cotta with pineapple mixture and garnish with toasted coconut flakes and mint.

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