Ingredients
For 8 desserts:
- 30 ml or 2 tablespoons of gelatin
- 60 ml of cold water
- 1 can of 398 ml coconut milk
- 125 ml of sugar
- 180 ml milk
- 30 ml or 2 tablespoons dark rum
Preparation
- In a container, sprinkle the gelatin over the water and let rise for 5 minutes.
- Reserve.
- Heat the coconut milk and sugar in a saucepan over low heat, stirring until completely dissolved.
- Add the gelatin and stir with a whisk until the gelatin is completely dissolved.
- Add the milk and rum and mix for several minutes.
- Take 8 ramekins and run them in cold water to facilitate demolding.
- Drain quickly without wiping before adding the panna cotta mixture.
- When the panna cottas are at room temperature, cover the ramekins to prevent them from drying out.
- Put in the fridge for 4 hours.
- Turn out the panna cottas.
- Serve them on the pineapple slices grilled in coconut milk.