Directions

  1. Peel the pineapple, dice it and blitz it finely in a blender.
  2. Then place the coconut milk, pineapple purée, maple syrup and agar-agar into a small saucepan. Half the vanilla pod lengthways, scrape out the pith and put everything into the coconut milk.
  3. Bring the coconut milk to the boil over a medium heat and allow it to simmer for 4 minutes while stirring.
  4. Rinse out 4 ramekins with cold water. Pour the coconut mixture into the ramekins through a fine sieve and add whole raspberries if you wish. Then place the ramekins in the fridge and allow the panna cotta to set for at least 1–1.5 hours.
  5. Place the rest of the raspberries in a blender and mix until smooth.

  6. Finally, take the ramekins out of the fridge and dip them briefly in hot water to loosen the panna cotta. Turn out onto a plate and serve with raspberry sauce.

Tips & Tricks

Fresh raspberries and chopped pistachios not only look pretty, they also taste delicious.

Are you as blown away as we are?

Your Dole Team