Coconut Pineapple Panna Cotta with Lemon Zest silky and caramelized

Name: Coconut Pineapple Panna Cotta with Lemon Zest
Prep time: 5 min
Total time: 125 min
Yield: 3 servings
Cuisine: French
Ingredients: 0.8 cup (200 ml) heavy cream; 0.8 cup (200 ml) coconut milk; 1 teaspoon agar-agar; 3.2 oz (90 g) sugar; Zest of 1 untreated lemon; 1 pineapple; 1 tablespoon amber rum; 2 tablespoons brown sugar

By cuisine et partage 5/5 (1 review)

Prep 5 min

Rest 2h

Total 2h05

Servings 3 serv.

Panna cotta, an Italian dessert made with cream, milk and sugar, here is an exotic version.

Ingredients for 3 servings

Adjust for

servings

0.8 cup (200 ml) heavy cream
0.8 cup (200 ml) coconut milk
1 teaspoon agar-agar
3.2 oz (90 g) sugar
Zest of 1 untreated lemon
1 pineapple
1 tablespoon amber rum
2 tablespoons brown sugar

Step-by-step recipe

1 Start by cleaning the pineapple, cut it into pieces and let it macerate in the rum and brown sugar. Set aside.

2 In a saucepan, mix the coconut milk, agar-agar, lemon zest, cream and sugar. Cook for 3 minutes over low heat.

3 Pour into glasses and, once cooled, refrigerate for at least 2 hours. You can make this dessert the day before.

4 When ready to serve, add your drained pineapple pieces. It's ready!

Chef Patrick's Comment

A simple and delicious recipe. For the agar-agar, weigh 2 g, one teaspoon is a bit excessive.

Also explore

Rum Panna cotta Coconut dessert Italian dessert Pineapple

Wine Pairing

Sauternes South-West France Coteaux du Layon Loire Valley

Explore all French wines ›

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Continue exploring

You enjoyed this recipe of coconut pineapple panna cotta with lemon zest? Discover other recipes of entremets, or browse the desserts category. This dish pairs well with Sauternes and Coteaux du Layon.

Desserts entremets Rum Panna cotta Coconut dessert Italian dessert Pineapple Sauternes Coteaux du Layon