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!
- 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.
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.
- 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!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 110Total Fat: 9gSaturated Fat: 7gCholesterol: 15mgSodium: 30mgCarbohydrates: 6gFiber: 1gSugar: 5gProtein: 3g