Sunday, August 1, 2010
Coconut Lime Panna Cotta with Caramelized Pineapple
You Put the Lime in the Coconut.....
I’ve been dying to make panna cotta (which literally translates to “cooked cream” in Italian). I just never have heavy cream on hand…but, I did have some coconut milk that needed to be used…
This dessert should really only take you about 10-20 minutes to make depending on whether you serve it with the topping (because it's good on its own too!).
COCONUT LIME PANNA YOGURT PANNA COTTA WITH CARAMELIZED PINEAPPLE
1 cup light coconut milk
4 Tbsp. milk
1 tsp. vanilla extract
1/3 cup honey
1 envelope gelatin (unflavored-NOT Jello—try the Knox brand)
2 containers (5.3 oz) Greek-style, fat-free, yogurt
Zest of one lime
1.5-2 cups pineapple, diced
1 Tbsp. Turbinado (natural brown) sugar
1 Tbsp. light butter
In a small bowl, mix the gelatin with the 4 Tbsp. of milk. Let stand for about 5 minutes to soften the gelatin.
In a saucepan, add the milk. Over medium heat, allow the milk to come to a simmer—do not let it come to a boil. Turn off the flame. Gently scrape the gelatin mixture into the hot milk and whisk to blend.
Add the vanilla extract, lime zest, and honey. Stir in the two containers of yogurt.
Gently pour the mixture into 6 small ramekins or cups. Place the containers in the refrigerator for at least 4 hours.
Caramelized Pineapple Topping:
In saucepan, melt butter over medium heat. Stir in the pineapple and sugar and let the sugar dissolve. Continue to "cook" and let the pineapple caramelize for about 10 minutes. Stir occasionally. Let the pineapple cool.
Evenly divide the cooled topping over the cold panna cottas and serve.