Coconut Panna Cotta with Pineapple and Rum

For the Panna Cotta

  • 375 coconut milk
  • 150g coconut cream
  • Zest of 1 lime and juice of ½
  • 3g SOSA pro pannacotta
  • 6cm by 6cm ring moulds

For the Tuile

  • 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

For the Pina Colada Foam

  • 175g coconut puree
  • 100g rum
  • 225g pineapple juice
  • 15g sugar
  • 45g lime juice
  • 2.5g xantham gum
  • 3.5g agar agar

For the Pineapple

  • 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

For the Extras

  • 25g toasted coconut chips
  • 2x maraschino cherries- cut into brunoise


For the panna cotta. Clingfilm the moulds and spray with non-stick spray. Combine all ingredients in a saucepan, and blend with a hand blender until thoroughly combined. Bring to the boil, and then put this mix into a jug and pour into moulds. Allow to set in the fridge for about 1 hour.

For the tuile. Melt the dairy free spread. Combine the dry ingredients, then add the chickpea water followed by the spread, and mix until smooth. Allow to set in the fridge. Pre-heat the oven to 155 deg cel. Spread a thin layer of the tuile mix over a silicon mat, and then score triangle shapes in the mix. Bake in the over for 8-10 minutes of until golden brown.

For the foam. Combine all the ingredients, and blend until smooth. Bring thing mix up to 90 deg cel, and hold for 1 minute, then blend again and chill. Once chilled blend the mix until smooth, and place in a cream whipper, and charge with 1 or 2 gas canisters

For the salsa. Dice the pineapple into 1/2cm cubes, and combine with the other ingredients.

For the roasted pineapple. Heat the oil in a small frying pan until it starts to smoke, add the pineapple. Turn the heat down a little and roast the pineapple until golden brown on both sides. Drain off any excess oil, and then deglaze the pan with the maple syrup and vanilla, and then remove from the pan.