Piña Colada Panna Cotta

April 26, 2011

Panna cotta is an Italian eggless custard usually thickened with gelatin. Because there are no eggs to temper, most panna cotta recipes are very easy to prepare, and this tropical version is no exception. The gelatin is the only ingredient that needs to be heated, and the rest of the ingredients are simply pureed in a blender or food processor! Because the only sugar in the recipe comes from the sweetened cream of coconut, be sure not to mistake unsweetened coconut milk for this ingredient at your grocery store. Cream of coconut is usually found with the alcoholic drink mixes or with Mexican cuisine, and unsweetened coconut milk is often shelved with Asian foods. These puddings make a fantastic and refreshing finish to a summer dinner party!

Pina colada panna cotta

Makes 6 servings


  • 1  cup sweetened cream of coconut
  • 1  cup crushed pineapple in unsweetened pineapple juice
  • 1  cup heavy whipping cream
  • 1/4  cup dark rum
  • 2  tablespoons water
  • 2  teaspoons unflavored gelatin
  • Ground nutmeg


  1. Pour water into heavy small saucepan and sprinkle gelatin over. Let stand until gelatin softens, about 15 minutes.
  2. Meanwhile, puree cream of coconut, crushed pineapple in juice, cream, and rum in blender or food processor. Transfer to bowl.
  3. Stir gelatin over low heat until gelatin dissolves. Add gelatin mixture to coconut mixture; stir well. Divide panna cotta evenly among six 6- to 8-ounce wine glasses or ramekins. Cover and chill overnight. Sprinkle panna cotta with nutmeg and serve.

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