Ingredients Jump to Instructions ↓

  1. 3 sheets fine-leaf gelatine

  2. 400ml can coconut milk

  3. 150ml milk

  4. 3tbsp castar sugar finely grated zest of

  5. 2 limes

  6. 400g pineapple chunks

  7. 1tbsp demerara sugar

Instructions Jump to Ingredients ↑

  1. Soak gelatine in cold water for 5 minutes or until soft.Put the coconut milk and sugar in a panand heat until bubbling. Stir in the lime zest and remove from the heat.

  2. Lift the gelatine from the water and stir into the milk until dissolved. Pour into four 150ml moulds or ramekins, or even small cups. Leave to cool, then put on a plate in the fridge. Chill for at leats 2 hours or until set.

  3. Chop pineapple into small pieces. Turn the pannacottas out on to plates and scatter the pineapple around if you wish they look quite plain if you don't. Then sprinkle with a little demerara sugar.


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