Minnies
Trade Portal
Pina Colada Panna Cotta with Pomegranate Jewels

Pina Colada Panna Cotta with Pomegranate Jewels

Silky, wobbly, and dressed for the tropics. A coconut panna cotta carried by Pina Colada Mocktail Syrup, finished with a ruby-bright pool of Grenadine Pomegranate syrup that cuts through the cream like a sunset. Make it the night before and forget about it.

Time
255 min
Serves
6
Heat
No Heat
Level
Medium
  • Vegetarian
  • Gluten-free

Ingredients

  • 500ml fresh cream
  • 200ml coconut milk
  • 1/3 cup castor sugar
  • 1/2 cup Minnies Pina Colada Mocktail Syrup
  • 3 gelatine leaves (or 2 tsp agar-agar powder)
  • 1/4 cup Minnies Grenadine Pomegranate Mocktail Syrup
  • Toasted coconut flakes, to garnish

Method

  1. Soak the gelatine leaves in cold water for 5 minutes until softened.
  2. Heat the cream, coconut milk and sugar in a saucepan over medium heat, stirring until the sugar dissolves. Don't let it boil.
  3. Remove from the heat and stir in the Pina Colada Mocktail Syrup.
  4. Squeeze the excess water from the gelatine and whisk it into the warm cream mixture until fully dissolved.
  5. Pour into six glasses or moulds and chill for at least 4 hours, until fully set.
  6. Just before serving, gently spoon the Grenadine Pomegranate Mocktail Syrup over the surface of each panna cotta to create a pooled, sunset-style top layer.
  7. Scatter over toasted coconut flakes and serve chilled.

Made with

  • FSSC 22000 Certified Annually audited food safety
  • Proudly South African Made in Durban since 1993
  • Free Shipping on Retail Orders over R500 Across South Africa