Pina Colada Panna Cotta

Name: Pina Colada Panna Cotta
Prep time: 15 min
Cook time: 5 s
Total time: 15 min 5 s
Yield: 10
Cuisine: Gluten-Free, Low Carb
Ingredients: 8.8 oz water; 1 oz gelatin powder; 8.8 oz pineapple, chopped into small pieces; 8.8 oz pineapple juice; 8.8 oz full-fat coconut milk; 8.8 oz sour cream; 7 oz sugar-free/diet lemon-lime soda

Looking for a light, summery dessert? Try this classic Italian sweet treat with a tropical twist that’s also gluten-free, low carb, and refined sugar-free.

This show-stopper makes a fabulous summer dessert, as it combines the taste of the tropics: pineapple and coconut. No booze here so that the kids can enjoy this too!

Chef Tips:

My classic jelly mold was a 47 fl. oz (1.4 liter) capacity – and it made 11 servings.
Use a full-fat coconut cream (the canned kind) for the best results.
There are natural sugars present in the pineapple and pineapple juice, plus there is a sweetener in the diet soda. This recipe, therefore, needs no additional sugar. However, taste the mixture before you pour it into your mold. If you want it sweeter, add a little runny honey and mix it well to combine.

Serves 10-12

Pina Colada Panna Cotta

Prep Time: 15 minutes

Chill Time: 5 seconds

Total Time: 15 minutes 5 seconds

Looking for a light, summery dessert? Try this classic Italian sweet treat with a tropical twist that’s also gluten-free, low carb, and refined sugar-free.

Ingredients

8.8 oz water
1 oz gelatin powder
8.8 oz pineapple, chopped into small pieces
8.8 oz pineapple juice
8.8 oz full-fat coconut milk
8.8 oz sour cream
7 oz sugar-free/diet lemon-lime soda

Instructions

Place the water into a bowl and scatter over the gelatin. Leave to dissolve.
Scatter 2.5 oz of the diced pineapple into the mold. Keep the remaining aside for later.
Place the pineapple juice into a saucepan and bring to the boil. Once boiling, remove from the heat and add in the bloomed gelatin mass, whisking well to ensure the gelatin dissolves completely.
Whisk in the coconut milk, sour cream, and lemon-lime soda until there are no lumps.
Strain the mixture through a sieve into the mold, then gently place it into the fridge to set for at least 5 hours. To unmould, lower the mold into a sink filled with hot water for 15-20 seconds. Run a knife around the edges, then tip upside down onto a serving plate. I find it easier to place the plate on top, then flip the whole thing over quickly.
Serve the panna cotta with the remaining diced pineapple. My jelly mold had a hole in the center, which made for a cute presentation!