Panna Cotta is a classic Italian gelatin dessert that includes some form of dairy and sweetener. I prepared this delicious panna cotta recently from a version I came up with two years ago. Like many chefs, I have forgotten some of my "serve that one again" entrees because I didn't write down the ingredients.  But I've test run this recipe for you, checked the ingredients and directions; I'm putting this one in the cookbook but I couldn't resist sharing it. This refreshing dessert will be a favorite with your guests and family.    
Piña Colada Panna Cotta

2 cups coconut milk
1/2 cup yogurt 
1/2 cup sugar
1 pkg of gelatin (if you are koshar use Now Beef Gelatin)
1 lime zested and juiced
1/2 vanilla bean split in half and seeds scraped
Pinch salt

Pineapple jam
1/2 fresh pineapple,  small diced, about  2 1/3 cup fruit
3/4 cup sugar
3 tbsp pryat rum
1/2 vanilla bean (left over from above)
2 tbsp butter
Pinch salt

In a bowl place 3/4 cup of coconut milk and gelatin. Stir together, set aside,  and let it bloom (hydrate) for about 10 minutes.
In a medium sauce pan,  place 1 1/4 cup of coconut milk with the scraped vanilla bean seeds, sugar and pinch of salt.  Bring this to a boil, remove from the heat,  and pour  the hot liquid over the gelatin and coconut milk.  Whisk in the yogurt, lime zest, and juice.  Ladle this into individual ramekins or any other attractive serving dish.  Place the ramekins or serving dish in the refrigerator for at least an hour to set.  

In medium sauce pan add butter, vanilla bean ( the half remaining from above) and pineapple.  Cook for about 5 minutes until the pineapple starts to caramelize.  Then add the rum, sugar, and a pinch of salt.  Cook for 10 to 15 minutes until the pineapple mixture becomes jam like.   Chill the jam in a glass bowl.   When you are ready to serve, add  a spoonful of the chilled pineapple jam on top of the panna cotta in each ramekin.   You'll find this  a light and refreshing dessert that doesn't take long to put together.   










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