Vanilla and Coconut Panna Cotta with Spiced Pineapple Compote

Vanilla and Coconut Panna Cotta with Spiced Pineapple Compote


30 Minutes








Gluten Free, Salt-Free, Coeliacs, Nut Free

Making this recipe


1 Vanilla pod

150ml double cream

100ml coconut milk

50g caster sugar

1 gelatine leaf, soaked in water

25ml honey

150g pineapple, peeled and diced into half centimetre squares

Half a gram ground green Cardamom

Half a gram ground Star Anise

1 piece Cinnamon bark

1 pinch ground Nutmeg

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Thank you to award-winning chef Eyck Zimmer for this recipe:

In a pan bring the double cream, coconut milk and vanilla pod (cut in half) to a simmer.

Mix in the sugar and soaked gelatine leaf until dissolved.

Stir until a little creamy and thickened, remove the vanilla pod halves, then fill into chilled glasses three quarters full and refrigerate.

For the spiced pineapple compote, heat the honey in the pan and add the diced pineapple and spices and quickly stew them without burning, approximately 10 minutes.

Set aside and chill.

Fill the pineapple mix into the glasses on top of the panna cotta and serve.