Coconut Panna Cotta with Pineapples Foster

This dessert is simple, creamy (almost pudding-like) and full of tropical flavors. Savor the summer!

Ingredients (3-4 servings):

For the panna cotta:

1 (.25 ounce) packet of unflavored gelatin

2 cups milk (whatever fat level is fine), divided

1 (14 ounce) can coconut cream (unsweetened)

1/3 cup granulated sugar

2 teaspoons real vanilla extract

For the pineapples foster:

3 Tablespoons butter

3 Tablespoons brown sugar

2 cups fresh pineapple, cut into cubes

Pinch of sea salt

Directions:

For the panna cotta: Place the gelatin and 1 cup of the milk into a bowl. Stir together and let sit for about 10 minutes. In a medium saucepan, whisk the coconut cream, the remaining 1 cup of milk and the sugar together. Cook over medium heat just until the sugar is dissolved, whisking occasionally. Whisk in the gelatin/milk mixture and continue heating for 8-10 minutes, whisking occasionally-it should simmer without boiling. Remove from heat and stir in the vanilla. Let cool at room temperature for 30 to 45 minutes-there should be no steam rising from the pot and you should be able to touch the sides without burning your hands. Spoon into small glasses (because I hate trying to unmold panna cotta) and refrigerate until slightly firm—oh, about 2 hours, 4 is great.

For the pineapples foster: Melt the butter in a sauce pan over medium heat. Add in the brown sugar and stir until the sugar dissolves into the butter-just a few minutes. Toss in the pineapple chunks.  It will look like a mess at this point, with globs of buttery sugar, but just cook it for 5 minutes and the juices from the fresh pineapple will marry everything together. Stir in a pinch of salt and remove to a bowl. The pineapples foster portion of this can be served warm or at room temperature.

To serve: Remove the panna cotta from the fridge and dollop with a nice big spoonful of the pineapples. Relax and imagine the beach.