Indulgent Paleo Indonesian Coconut Panna Cotta with Palm Sugar-Roasted Pineapple Slices

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Ingredients

• 1 cup full
• fat coconut milk
• 1/2 cup coconut cream
• 3 tablespoons palm sugar, grated
• 1 tablespoon honey
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon ground cinnamon
• A pinch of sea salt
• 1 tablespoon unflavored gelatin powder
• 3 tablespoons cold water
• 2 fresh pineapple slices, about 1/4
• inch thick
• Toasted coconut flakes, for garnish

Instructions

1. In a small saucepan, combine coconut milk, coconut cream, grated palm sugar, honey, vanilla extract, ground cinnamon, and a pinch of sea salt. Heat the mixture over medium heat until the palm sugar and honey have dissolved, about 3 4 minutes.
2. In a small bowl, combine unflavored gelatin powder with cold water, and let it bloom for 2 3 minutes.
3. Gradually whisk the bloomed gelatin into the heated coconut mixture, stirring until fully dissolved. Remove from heat and allow to cool slightly.
4. Pour the coconut mixture into four ramekins or dessert cups. Refrigerate for at least 4 hours or overnight, until set.
5. Preheat your oven to 375°F (190°C). Place pineapple slices on a baking sheet lined with parchment paper. Sprinkle grated palm sugar evenly over the slices and bake for 15 20 minutes, or until caramelized and tender.
6. To serve, remove the set coconut panna cotta from the refrigerator and top each with a roasted pineapple slice. Garnish with toasted coconut flakes.

Chef’s Insight

The combination of coconut panna cotta and roasted pineapple brings out the perfect harmony between tropical flavors and creamy textures, creating an unforgettable dessert experience.

Notes

For an additional touch of elegance, you can drizzle the plate with a simple syrup made from dissolved palm sugar.