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Panna cotta is a classic Italian dessert that has captured the hearts and taste buds of dessert lovers worldwide. Known for its silky smooth texture and delicate flavor, this creamy custard is incredibly versatile. Traditionally made with cream, sugar, and gelatin, panna cotta serves as a blank canvas for a multitude of flavors, making it a favorite for both home cooks and professional chefs alike.

Pineapple Coconut Panna Cotta – A Refreshing Treat!

Indulge in a tropical escape with this Pineapple Coconut Panna Cotta, a creamy and refreshing dessert perfect for any occasion. Combining rich coconut milk with fresh pineapple, this Italian classic brings sunny flavors to your table. Easy to make and visually stunning, it's ideal for summer gatherings or intimate dinners. Garnish with toasted coconut and mint for an extra touch of elegance. Treat yourself and impress your guests with this delightful treat that promises a taste of paradise.
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Ingredients
  

For the Panna Cotta:

1 cup coconut milk

1 cup heavy cream

1/2 cup granulated sugar

1 tablespoon vanilla extract

2 1/2 teaspoons gelatin powder

3 tablespoons cold water

For the Pineapple Sauce:

1 cup fresh pineapple, diced

1/4 cup granulated sugar (adjust based on the sweetness of the pineapple)

1 tablespoon lime juice

1 teaspoon cornstarch

2 tablespoons water

For Garnish:

Fresh mint leaves

Toasted coconut flakes

Extra pineapple chunks

Instructions
 

Prepare the Panna Cotta Base:

    - In a small bowl, sprinkle the gelatin powder over the cold water and let it bloom for about 5-10 minutes.

      - In a medium saucepan, combine the coconut milk, heavy cream, and sugar. Heat over medium heat, stirring until the sugar dissolves completely and the mixture is warm but not boiling. Add the vanilla extract.

        Incorporate Gelatin:

          - Once the cream mixture is warm, remove it from heat and stir in the bloomed gelatin until fully dissolved. Let it cool slightly.

            Mold the Panna Cotta:

              - Lightly grease individual ramekins or cups with cooking spray to make removals easier. Pour the panna cotta mixture into the prepared molds, filling them about three-quarters full. Refrigerate for at least 4 hours, or until set.

                Make the Pineapple Sauce:

                  - In a small saucepan over medium heat, combine the diced pineapple, sugar, lime juice, cornstarch, and water. Cook until the mixture thickens (about 5-7 minutes), stirring occasionally. Remove from heat and let it cool.

                    Serve:

                      - To unmold the panna cotta, dip the bottom of the ramekins in warm water for a few seconds to loosen. Invert onto serving plates.

                        - Top each panna cotta with a generous spoonful of the pineapple sauce.

                          - Garnish with fresh mint leaves, toasted coconut flakes, and extra pineapple chunks.

                            Enjoy!

                              - Chill briefly before serving if the panna cotta has warmed, and enjoy this refreshing tropical dessert!

                                Prep Time, Total Time, Servings: 20 minutes | 4 hours 30 minutes | 4 servings