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Light and creamy lemongrass-scented cream, topped with fragrant pineapple, this coconut panna cotta is just what the doctor ordered!



Total time

0 minutes



  1. In a large saucepan, mix together the coconut cream, coconut milk, 25g sugar, lemongrass and ginger paste and agar.
  2. Heat up to a small boil, then remove from the heat and share between 4 small glasses. Let the panna cotta mix come back to room temperature, then place into the fridge for at least 2 hours.
  3. Remove the hard inner core from the pineapple, then dice the flesh very finely.
  4. Mix together the pineapple, 25g sugar, chopped chillies and lime zest.
  5. Right before serving, place the pineapple mix into a frying pan and caramelise onto medium heat until golden (about 10min).
  6. Top each panna cotta with a tablespoon of the pineapple mix and serve right away.
Contains allergens

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