Coconut Panna Cotta with Pineapple and Rum | Underground Cookery School
For the Panna Cotta
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at undergroundcookeryschool.com.
Ingredients
- 375 coconut milk
- 150g coconut cream
- Zest of 1 lime and juice of ½
- 3g SOSA pro pannacotta
- 6cm by 6cm ring moulds
- 85g desiccated coconut (blended until it’s a little finer)
- 85g icing sugar
- 50g dairy free spread
- 25g gluten free plain flour
- 80g chickpea water
- 175g coconut puree
- 100g rum
- 225g pineapple juice
- 15g sugar
- 45g lime juice
- 2.5g xantham gum
- 3.5g agar agar
- 2x 1cm ring of pineapple- skin and core removed
- 3 leaves of mint- finely julienned
- 15ml rum
- 1x 1cm ring of pineapple- skin and core removed and cut into 4
- 1 tbsp maple syrup
- 1 tbsp coconut oil
- ½ tsp vanilla paste
- 25g toasted coconut chips
- 2x maraschino cherries- cut into brunoise
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