November 12, 2018 by Chef Rod
Healthy Recipe: Coconut Pineapple Panna Cotta with Mint Salsa Compote
Panna cotta is a chilled Italian dessert traditionally made of sweetened cream thickened with gelatin and served in a mold. Meaning “cooked cream” in Italian, panna cotta is usually flavored and topped with fruit, chocolate or nuts. Here we offer a healthy version of this tasty Italian treat. Prepared with pineapple and mint, this version is rich in vitamin C, lower in calories, high in fiber and easy to prepare.
This healthy Coconut Pineapple Panna Cotta with Pineapple Mint Salsa Compote will be served at this year’s Amigos for Kids Miami Celebrity Domino Night. It can also serve as a tasty treat following a meal celebrating Father’s Day.
Coconut Pineapple Panna Cotta with Pineapple Mint Salsa Compote
Makes 6 servings
- 1 1/4-ounce unflavored powdered gelatin
- 1 13-ounce can light coconut milk
- 1 13-ounce can light cream
- 1/3 cup granulated sugar
- 1 tablespoon vanilla extract
- Slice of lemon peel
- In a small bowl, place gelatin with ½ cup of coconut milk and whisk until smooth. Set aside for 5 minutes.
- In a saucepan over medium heat, combine the remaining coconut milk with the cream, granulated sugar and lemon peel and bring to a simmer.
- Remove the lemon peel and stir in the vanilla.
- Into a larger bowl, slowly pour the gelatin and coconut milk mixture while whisking. Then pour the mixture into 3.5 ounce ramekins or molds.
- Refrigerate until set (at least 3-4 hours).
Pineapple Mint Salsa Compote
- 1 cup pineapple peeled, cored and cut into small cubes
- 3 tablespoons granulated sugar
- Juice from pineapple used to make panna cotta
- Juice of ½ lemon
- 1 tablespoon fresh mint, sliced
- 1 tablespoon toasted shredded coconut
- In a saucepan on high heat, saute the pineapple and granulated sugar until it reaches a caramel color and consistency.
- Add juices from pineapple and lemon and simmer until liquid reduces by half. Remove from heat and let cool completely.
- Mix in the fresh mint.
- Remove panna cotta molds from containers and plate.
- Pour compote over molds.
- Garnish with toasted coconut, as desired, and serve.
Nutritional information (per serving): Calories 214, Fat 14.1 g, Carbohydrates 6g, Fiber 4g, Sugars 5.3g, Protein 3.2g, Sodium 73.7g.
ABOUT THE CHEF
Chef Bob Gilardi is executive chef and chief operations manager of dining services at Doctors Hospital. His culinary career at Baptist Health South Florida spans more than 30 years. Previously, Chef Bob served as executive sous chef at Hyatt Hotels and sauté and saucier cook at Chez Vendome restaurant in Coral Gables, Fla. Chef Bob is a graduate of Miami Dade College and Florida International University School of Hospitality Management.