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Pina Colada Panna Cotta

Featured in the Honolulu Star-Advertiser on October 21, 2015.
Recipe compliments of Chef Tony Cabianca.



Pina Colada Panna Cotta

  • 1 cup cream of coconut (available at some grocery stores)
  • 1 cup crushed pineapple unsweetened
  • 1 cup heavy cream
  • 1 teaspoon imitation rum extract (available at some grocery stores)
  • 2 tablespoons water
  • 2 tablespoons gelatin
  • 1 cup heavy cream plus 1/4 cup powdered sugar, whipped until thickened, for topping


In a blender, puree cream of coconut, pineapple, heavy cream, rum extract until smooth; transfer to a bowl. In a small microwaveable bowl, add water and sprinkle gelatin over the top, until it absorbs all the water, then microwave on HIGH in 10 second intervals until melted. Add gelatin to coconut mixture. Stir well. Divide into 6 wine glasses or ramekins. Chill for 4-6 hours or overnight until set. Top with sweetened whipped cream. Serve with your favorite coffee or pineapple and coconut shortbread cookie. Makes 6 servings.

Approximate Nutrient Analysis per serving (not including coffee or cookies):
500 calories, 38 g fat, 26 g saturated fat, 110 mg cholesterol, 55 mg sodium, 38 g carbohydrate, 1 g fiber, 35 g sugar, 4 g protein


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