Coconut and Pineapple Panna Cotta

Who doesn’t love smooth and creamy panna cotta? These coconut and pineapple panna cotta are infused with Healtheries fruit tea for a subtle, tropical, fruity flavour. They don’t contain lots of sugar either so they’re just the right amount of sweet. 

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Coconut and Pineapple Panna Cotta
The Recipe
Nutrition

Ingredients

Ingredients

  • 350ml cream
  • 250mls full fat milk
  • 8 Healtheries Coconut & Pineapple tea bags
  • 3 sheets good leaf gelatin
  • 1 ½ tablespoons caster sugar
  • ½ teaspoon vanilla extract
  • Diced mango, mint leaves to serve

Method

  1. Place the milk and cream in a small saucepan and heat until almost boiling. Place the teabags in and allow to infuse for 15 minutes.
  2. Put the gelatin sheets in a bowl of cold water and leave to “bloom’ for ten minutes. Squeeze tightly to get rid of excess water and set aside until ready to use.
  3. Remove the teabags from the milk and squeeze gently to release as much flavour as possible. If the teabags break at all, you can pour through a fine sieve to remove all the tea.
  4. Heat the milk up again until hot (but not boiling). Whisk through the gelatin, sugar and vanilla.
  5. Pour into 4 metal panna cotta ramekins that have been oiled with mild-tasting oil. Alternatively, you can use small teacups.
  6. Place in the fridge for 2-4 hours until set. Turn onto small plates and serve with diced mango and small mint leaves.

Serving Suggestion

Serving Suggestion

We love these pineapple & coconut panna cotta served with fresh diced mango and a little fresh mint but if you only have frozen mango you could make a mango puree with hot water and frozen mango in a blender. Diced pineapple would also made a great topping or a sprinkle of toasted coconut flakes.