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Coconut milk set cream

Coconut milk set cream


This simple pannacotta recipe uses store cupboard staples including coconut milk and tinned pineapple. It's an easy, thrifty dessert!

  • Feeds 8 Feeds 8
  • Ready in 4 hours 20 minutes

Each serving contains

  • Energy
    1553kj 374kcal
  • Fat
    High 41%
  • Saturates
    High 93%
  • Sugar
    Med 28%
  • Salt
    Low 2%

% of adult’s reference intake | Carbohydrates per serving : 26g


  • 20g unsalted butter, plus extra for greasing
  • 4 gelatine leaves
  • 400ml Co-op double cream
  • 400ml can Co-op light coconut milk
  • 160g Co-op Fairtrade light brown soft sugar
  • Zest and juice of 2 limes
  • 2 x 227g cans pineapple slices in pineapple juice, drained


  1. Grease eight small glasses or dariole moulds with butter and soak the gelatine leaves in cold water for 5 mins
  2. Meanwhile, in a small pan, gently heat the cream, coconut milk, 120g of the sugar, a pinch of salt, the lime zest and half the juice, stirring often, until the sugar has dissolved
  3. Remove from the heat, squeeze any excess water out of the gelatine and add to the cream, stirring until fully dissolved
  4. Pour the mixture into the glasses or moulds and chill for at least 4 hours or until set
  5. To serve, sprinkle the remaining sugar over the pineapple
  6. Put the butter in a large, nonstick frying pan over a medium heat
  7. Add the pineapple and cook for 2-3 mins each side until golden and sticky
  8. Transfer to a plate and squeeze over the remaining lime juice
  9. To turn out the desserts, dip the glasses or moulds into hot water briefly to loosen them, then invert onto plates
  10. Serve each one with some of the caramelised pineapple

This recipe is by Lola Milne from her cookbook Take One Tin.

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