Rum and Coconut Pannacotta

  • Preparation 20 MIN
    Cooking 5 MIN
    Chilling 4 H
  • Servings 8



  1. In a small bowl, sprinkle the gelatin over the water and let bloom for 5 minutes. Set aside.
  2. In a saucepan, gently heat the coconut milk and sugar, stirring until the sugar has fully dissolved.
  3. Add the gelatin mixture and whisk until fully dissolved. Add the milk and rum and stir to combine.
  4. To facilitate unmoulding, rinse eight 1/2-cup (125 ml) ramekins under cold water just before filling. Add the pannacotta mixture to the chilled ramekins. Let cool to room temperature. Cover the ramekins to prevent drying and refrigerate for 4 hours or until set.
  5. Unmould the pannacotta and serve with Grilled Pineapple with Coconut Milk.

Good with...

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 360  
Total Fat 15 g  
Saturated Fat 11 g  
Sodium (salt) 29 mg  
Carbohydrates 54 g  
Fibre 1 g  
Protein 3 g