Coconut Pannacotta with Caramelised Pineapple

 

Ingredients:

Coconut milk : 400 ml Can

Fresh cream : 300 ml Can

Caster sugar : 3/4 Cup

Cold water : 1/3 Cup

Gelatin : 1 Tbsp

Vanilla essence : 1 Tsp

Pineapple essence / Coconut essence : 1-2 drops (optional)

Pineapple - 1 Can

Caster Sugar - 2-3 Tbsp

chocolate shavings (optional)

Method:

Place cold water into a small bowl. Sprinkle over gelatin and keep it aside.

Place coconut milk, cream and 3/4 cup of sugar into a saucepan over low heat. Cook, stirring, for 3 to 5 minutes or until sugar dissolves (do not boil). Remove from heat. Add the vanilla essence and pineapple essence (if using). 

Add Gelatin mixed with water to coconut milk mixture. Whisk well to combine.

Pour in coconut mixture to 12 x 1/4-cup capacity dishes or molds. Cover and refrigerate for 5 hours, or overnight if time permits, until set. 

Chop the pineapple to small pieces. Place these pieces to a non stick pan along with the juice in the can and cook till it becomes soft (Adjust the sugar depending on the sweetness of pineapple). Cook till the juice evaporates and the color changes slightly brownish. 

Turn pannacotta onto plate.  Serve along with pineapple. Can add chocolate curls or sauce or chopped berries.