Coconut Cream Panna Cotta Pineapple

This creamy coconut cream panna cotta with pineapple is pure tropical comfort in a cup. It is luscious and smooth from the cream and coconut milk with a bright pop of juicy pineapple on top. Whether you are hosting friends or just craving something easy but impressive for a weeknight dessert this is the recipe I always turn to for a touch of vacation any time of year.

I made this for a small backyard party one summer and everyone asked for seconds. It melted away any post—dinner heaviness and made even the adults feel like kids again.

Ingredients

• Coconut milk: For luscious flavor and creamy texture. Use canned full fat coconut milk for the richest result
• Heavy cream: Adds silkiness and balances the coconut flavor. Choose fresh heavy cream with no additives for best texture
• Sugar: For sweetness and helps the structure of panna cotta. Use fine white sugar to dissolve smoothly
• Gelatin: The setting agent for that signature silky panna cotta wobble. Use a good quality unflavored powdered gelatin
• Vanilla extract: Gives warmth and subtle depth. True vanilla makes a difference so go for pure extract
• Fresh pineapple: For a juicy tangy topping that balances the richness. Look for golden ripe fruit that smells fragrant at the base
• Toasted coconut flakes: A finishing touch for texture and big coconut flavor. Toast your own in a dry skillet for the perfect crunch and color

Instructions

Bloom the Gelatin:

Sprinkle the powdered gelatin over two tablespoons of cold water in a small bowl. Wait five to ten minutes without stirring. The grains will absorb the water and swell which ensures it dissolves smoothly in the cream mixture

Warm the Coconut Milk Mixture:

In a medium saucepan add the coconut milk heavy cream and sugar. Place over medium low heat and stir constantly for three to four minutes until the sugar is completely dissolved and the mixture is warm to the touch. Do not let it boil or simmer. You are just heating enough for the gelatin to work later

Incorporate the Gelatin and Vanilla:

Add the bloomed gelatin and vanilla extract to the saucepan. Stir gently but thoroughly for one to two minutes until the gelatin is fully dissolved. The mixture should be perfectly smooth with no visible grains. You can lift a small spoonful to check

Portion and Set:

Pour the mixture evenly into individual serving cups or small molds. Let them cool at room temperature for about thirty minutes so the residual heat does not create condensation. Then cover and refrigerate for at least four hours until completely set. The panna cotta will be softly wobbly but hold its shape

Add Pineapple and Coconut:

Dice fresh pineapple into small even pieces. When ready to serve top each panna cotta generously with pineapple and sprinkle toasted coconut flakes on top for a tropical finish

I always look forward to topping these with the freshest pineapple I can find. After my son first helped me toast coconut for this recipe I cannot imagine serving it without that final fragrant crunch now.

Storage Tips

Store panna cotta covered tightly in the refrigerator for up to three days before serving. The texture remains creamy but if the topping sits on the dessert too long the fruit can release juice so add pineapple just before serving. If you want to prep ahead both the panna cotta and toppings can be stored separately

Ingredient Substitutions

You can easily swap the heavy cream for coconut cream for a dairy free option. Just be sure both the coconut milk and cream are full fat for the best texture. If you only have canned pineapple drain well and pat dry before topping. You can also flavor with lime zest or a touch of rum

Serving Suggestions

Serve this in clear glasses to show off the pretty layers and colors. For a festive finish a drizzle of honey or a few mint leaves make it extra special. These are crowd pleasers at barbecues potlucks and brunches

Cultural Notes

Panna cotta originated in the northern Italian region of Piedmont but here coconut and pineapple give it a tropical twist reminiscent of a pina colada or Southeast Asian desserts. The mix of creamy base and fresh fruit is classic across many warm climate cuisines

Seasonal Adaptations

Use ripe seasonal tropical fruit where available. Swap pineapple for mango passion fruit or even roasted peaches in summer. In cooler months try blood orange or poached pears on top

Success Stories

My friend made these for her wedding shower last spring and everyone raved about the light clean finish. The bride loved that the panna cotta could be prepped the night before and popped out at the last minute

Freezer Meal Conversion

You can freeze panna cotta in the molds before topping them. Thaw overnight in the fridge and top with fruit just before serving. The texture is a little softer but still delicious

Once you try this luscious tropical panna cotta you’ll want to make it your signature party dessert. Every bite tastes like a little escape.

Recipe FAQs

→ How do you prevent panna cotta from splitting?

Avoid boiling the cream mixture. Gently heat until warm and dissolve the sugar and gelatin fully for a smooth set.

→ Can I substitute agar agar for gelatin?

Yes, use powdered agar agar as a vegetarian thickener. Adjust quantity as needed for a similar texture.

→ What other fruits pair well with coconut panna cotta?

Mango, passion fruit, or lychee work beautifully with the creamy, tropical flavor of coconut.

→ How long does it need to chill before serving?

Allow at least 4 hours in the refrigerator so the panna cotta sets properly and achieves its silky texture.

→ Can I prepare this dessert in advance?

Yes, it's ideal for making a day ahead. Add fresh toppings just before serving for best taste and texture.