This exotic combination of rum, coconut milk, lime and fresh pineapples turned into a Pina Colada Panna Cotta, tastes everything like the Puerto Rican classic cocktail. Sweet and creamy, finished with a hint of lime and toasted coconut flakes, makes it a match made in heaven. Switch to holiday mode, put on your favorite salsa music and let’s get making this ‘imponente’ Coconut Panna Cotta recipe.
We are currently enjoying summer here in Byron Bay and I love nothing in the entire world more than laying pool side and sipping on a good Pina Colada. But lately its been so busy at work, that I haven’t had the time to chill by the pool or the beach!
Shilpi and I often talk about making cocktails at home but we just never get to it! So, the other day when I went shopping, I picked up ingredients for a Pina Colada. But when I got home, I could see Shilpi wasn’t pleased since we were meant to shoot a Dessert recipe and not a cocktail. Ooops😁
Luckily my survival instincts kicked in at the right time and I came up with an idea to turn this Pina Colada cocktail into a Pina Colada dessert😎. Brilliant! Isn’t it?!
Making this Coconut Panna Cotta Recipe was such a success!! A beautiful looking dessert, packed with flavor and loaded with textures. We absolutely loved this version of the Pina Colada and are so excited to share it with you.
Ingredients for Pina Colada Panna Cotta
It might come to you as a surprise that you actually don’t need as many ingredients for this Panna Cotta even though it may sound like a complex Dessert.
I always follow a Panna Cotta recipe that I learnt in France. Instead of using heavy cream, I use creme fraiche. Besides giving the Panna Cotta a beautiful silky texture that’s rich and smooth, the creme fraiche also gives it a hint of sourness – a combination I quite like.
One of the main ingredients that gives the Panna Cotta the Pina Colada taste is coconut milk. Combined with sugar and gelatin, these four ingredients are all you need to make the base for Panna Cotta.
Now for the topping, you need a ripe pineapple however it should not be overly ripe. We will be dicing the pineapple before we cook it as this will add more flavor and cooking it will also help the pineapple dices in retaining their shape.
Last but not the least, you need Rum to cook the pineapple in. We prefer using the Malibu rum as it already has a lovely coconut flavor with a low alcohol content.
To finish off this tropical flavored dessert, you will need lime, mint and toasted coconut flakes.
How to make Panna Cotta?
Panna Cotta is an Italian dessert from the Northern region of Piedmont. It became popular in the 90’s, the name literally means ‘cooked cream’. Panna Cotta is easy to make and can be flavored in many ways.
The basic recipe for Panna Cotta involves heating cream in a pot, flavored with vanilla and sweetened with sugar. However for this recipe, we are using Creme fraiche and coconut milk instead of heavy cream.
Next we add Gelatin to the warm mixture. When the Gelatin is completely dissolved, the mixture is poured into dessert molds or glasses. In order for the gelatin to set, the Panna Cotta needs to go into in the fridge for at least 2 hours.
This results in a delicious, light and creamy custard, ready to be dressed with your favorite toppings! Traditionally, Panna Cotta is garnished with fruits and rich sauces made from berries, chocolate or caramel.
But If you love Pina Colada as much as we do then you will absolutely love our version of this tropical dessert!
As a tip: Panna Cotta can be stored in the fridge for upto 3 days. Best to store it without the pineapple topping as it will leave water.
More Dessert Recipes
If you enjoyed making this Coconut Panna Cotta Recipe try any of these dessert recipes below from our blog.
Lemon and Yuzu curd with white chocolate crumble
Rhubarb and Strawberry Stew with a light Coconut and Vanilla Chantilly
Dulce de Leche Caramel custard with caramelized bananas and puff pastry
They are certainly our favourites, let us know what you think!
Pina Colada Panna Cotta with Lime and Pineapple
- verrine glasses
- small pot
For the Panna Cotta
- 400 g creme fraiche
- 150 ml coconut milk
- 100 g sugar
- 3 leaves unflavoured gelatine
For the Pineapple Salsa
- 1 ripe pineapple
- 50 g sugar
- 30 ml malibu rum
- 25 g toasted coconut flakes
- 1 lime
- 1 tbsp mint leaves
For the Panna Cotta
- Place the gelatine in a bowl with cold water and leave for 5-10 minutes to soften.
- Meanwhile in a medium sauce pan combine the creme fraiche, coconut milk and sugar and bring to a boil on medium heat.
- Remove from the heat and stir in the drained gelatin. Whisk well to make sure the gelatin has fully dissolved. Strain through a fine sieve.
- Pour the mixture into 4 individual serving glasses and set in the fridge for at least 2 hours.
For the Pineapple Salsa
- Peel the pineapple and cut into even dices.
- In a large pan add the pineapples, sugar and rum and bring to a boil on medium heat. Cook for 2 minutes and set aside in a bowl.
- Grate the zest of 1 lime over the pineapples and mix well. Leave to cool at room temperature and then finish by adding mint cut into fine stripes.
- Once the panna cotta have set add the pineapple salsa on top
- Decorate with the toasted coconut flakes and mint leaves to finish it off