Coconut Pannacotta with Lime and Ginger Pineapple

Prep: 10 minutes Setting time: 4 hours

Makes: 8



  • 1 cup cream
  • 2 cups coconut cream
  • ½ cup castor sugar
  • 1 tablespoon gelatin powder
  • 1/3 cup boiling water
  • ¼ cup of shredded coconut, toasted, for serving

Lime and ginger pineapple

  • 1 small pineapple, peeled, halved, cored and sliced thinly into one-inch pieces
  • 1 cup castor sugar
  • 1 cup sugar
  • Zest of one lime
  • 3 0.5mm slices ginger


  1. Pop cream and sugar into a saucepan over medium heat, stirring continuously until the sugar has completely dissolved, and the mixture just comes to the boil.
  2. Place boiling water into a heat-proof bowl and add gelatin by sprinkling it across the surface of the water. Whisk it quickly with a fork to ensure it all dissolves nicely and doesn’t gloop up.
  3. Using a whisk, combine your gelatin with your cream mixture and stir well.
  4. Add coconut cream and stir to combine.
  5. Divide mixture evenly between 8 moulds lightly oiled with coconut oil, or butter. Cover and place in the fridge until set (about 4 hours).
  6. Pop sugar and water onto the stove on a medium heat. Add lime zest and ginger.
  7. Stir until all dissolved and then leave for about 3-4 minutes until it gets slightly syrupy.
  8. Remove from heat and leave to cool to just warm.
  9. Pour over pineapple and place in the fridge to chill completely.
  10. To serve, place mould in hot tap water for 3-4 seconds and it should slide out easily. If not, try a few more seconds. Top with pineapples and toasted coconut.
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