top of page
  • 執筆者の写真Michie

#167 / Vegan Coconut Panna Cotta with Pineapple Ginger Sauce / ヴィーガン ココナッツパンナコッタ パイナップルジンジャーソース添え










材料 (6人分)


* ココナッツミルク 400cc

* メープルシロップ 大3

* 葛粉 大1.5 (12g)

* バニラエキストラクト 小1

* 粉寒天 小1/4

* 塩 小1/8


* パイナップル 150g

* メープルシロップ 大1

* 生姜 5g

* レモン汁 小1/2


1. (ココナッツパンナコッタ)材料を鍋に入れてよく混ぜ、火にかける。

2. 底に焦げつかないようにしっかり混ぜ、沸いたら中弱火で吹きこぼれないよう気をつけながら、フツフツ沸いた状態で混ぜながら2分煮る。

3. 器に流し入れ、冷蔵庫で冷やし固める。

4. (パイナップルソース)ブレンダーに入れピューレにする。

5. パンナコッタにソースを乗せる。


Since the last time I made pineapple jam, I have become a pineapple fan because homemade pineapple jam is super delicious (and much less sugar than sold one!).

This time, I am making a very easy sauce, just puree it without heating it.

If you have leftover cut pineapple, freeze it!

And make this sauce with it while frozen (or buy frozen pineapple), it becomes a delicious pineapple sorbet all by itself. I would eat it up as is.

But this time, I used it as a sauce for coconut panna cotta. Coconut and Pineapple combination is the best summer taste. It's fun to garnish with pineapple cubes as well, if you like, for added texture.

When you have forgotten a little bit about the hot summer, enjoy it with the summer memories.

The panna cotta has a creamy texture.

If you want to flip it over onto a plate, use 1/2 teaspoon of agar agar.



(Coconut panna cotta)

* 400cc coconut milk

* 3 tbsp maple syrup 

* 1.5 tbsp arrowroot starch (12g)

* 1 tsp Vanilla extract

* 1/4 tsp agar

* 1/8 tsp sea salt

(Pineapple sauce)

* 150g pineapple

* 1 tbsp Maple syrup

* 5g ginger

* 1/2 tsp lemon juice


1. Put all ingredients of coconut Panna Cotta in a saucepan and mix well.

2. Bring to a boil, reduce the heat and simmer for 2 minute while stirring very well.

3. Pour the mixture into glasses, and refrigerate until firm.

4. Puree all ingredients of the pineapple sauce in a blender. Keep it in a fridge.

5. Pour the sauce over the Panna Cotta and garnish with mint leaves and chopped pineapples.


bottom of page