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4 dessert glasses on top of a white cake stand with ready to eat pina colada panna cotta

Pina Colada Panna Cotta with Lime and Pineapple

Shilpi & Etienne | between2kitchens
This exotic combination of rum, coconut milk, lime and fresh pineapples turned into a 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.
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Prep Time 25 mins
Cook Time 15 mins
Setting time 2 hrs
Total Time 2 hrs 40 mins
Course Dessert
Cuisine Italian
Servings 4 people


  • verrine glasses
  • small pot
  • pan


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 tablespoon mint leaves


For the Panna Cotta

  • Place the gelatine in a bowl with cold water and leave for 5-10 minutes to soften.
    Gelatin sheets being submerged in a bowl of water
  • Meanwhile in a medium sauce pan combine the creme fraiche, coconut milk and sugar and bring to a boil on medium heat.
    Creme fraiche, coconut milk and sugar in a pot with a whisk in it
  • 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.
    Drained gelatin being added to warm panna cotta mix
  • Pour the mixture into 4 individual serving glasses and set in the fridge for at least 2 hours.
    Panna cotta mix being poured into dessert glasses to set

For the Pineapple Salsa

  • Peel the pineapple and cut into even dices.
    Chopping and dicing peeled pineapple
  • 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.
    Sugar added to diced pineapple in a pan over flame
  • 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.
    Grating lime zest on cooked pineapple dices
  • Once the panna cotta have set add the pineapple salsa on top
    Adding pineapple on top of set panna cotta in a desert glass
  • Decorate with the toasted coconut flakes and mint leaves to finish it off
    Panna cotta topped with pineapple dices, mint leaves and toasted coconut flakes in a dessert glass
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