Coconut Pannacotta Topped With Pineapple & Mint Coulis

A delicious Lunar New Year inspired dessert to add to your celebrations in 2021 brought to you by Therese Spoon
Packed full of Pure Gold Pineapples, this tasty treat has a coconut base matched with the sweetness of our pineapples.
Serves 4.
Be sure to check out more healthy recipes from Therese on her website!

Serves 4


1 1/2 tsp Gelatin Powder
1 Can (400ml)Light Coconut Milk
1 tsp Vanilla Extract
3 tbsp Brown Sugar( or sweetener of choice)
1/2 tbsp butter
1/2 Pure Gold Pineapple - cut into chunks
1 tbsp Brown Sugar
1 tbsp Rum (optional)
1/4 tbsp Vanilla Extract

Coconut Base:
Add the gelatine powder to 2 tbsp of cold water. Stir to combine and set aside for a minute or until the gelatine becomes ‘spongy’.

In a small saucepan over low heat, combine the coconut milk with the vanilla and sugar/sweetener. Once well combined, add in the gelatine mixture. Remove from heat and whisk until smooth. Divide into 4 moulds or cups. Refrigerate for at least 4 hours.

Glazed Pineapples:
Melt the butter in a small pan over medium heat. Add the pineapple, sugar, rum and cinnamon. Toss continuously until evenly coated, then cook until the liquid has reduced and the pineapple is glazed (10-15 minutes)

To serve:
Scoop the warm pineapples over the chilled panna cotta base. Garnish with shaved coconut & a few mint leaves, and serve.