Coconut Pineapple Panna Cotta (Vegan)



Coconut Panna Cotta

  • 2 tablespoons Coconut Cloud Vanilla creamer powder
  • ½ cup water
  • ¼ cup confectioners sugar
  • ½ teaspoon agar agar powder

 Pineapple layer

  • 12 ounces pineapple juice
  • ½ teaspoon agar agar powder
  • 2 tablespoons pineapple, diced 


  • ¼ cup pineapple, diced
  • 2 tablespoons kiwi, diced
  • 1 mint leaf, chiffonade
  • 1 tablespoon pistachio, chopped


Coconut panna cotta: In a small saucepot, combine all ingredients and bring to a boil for 1 minute. Pour into serving dishes and refrigerate until firm, about 2 hours.

Pineapple layer: In a small saucepot, bring the pineapple juice to a rapid boil and reduce to ½ cup, about 30 minutes. Stir in the agar agar, and boil 1 additional minute. Pour on top of the firm coconut panna cotta, and refrigerate for 10 minutes.

Carefully drop the diced pineapple into the semi-firm pineapple panna cotta. Return to the fridge and refrigerate for at least 45 minutes.