For the Panna Cotta:

For the Pineapple chilli salsa:

  • Pineapple 200.0 g
  • Red Chillies 10.0 g
  • Mint 10.0 g

To Assemble the dish:

  • Lime zest 5.0 g
  • Ginger biscuits 125.0 g
  • Dessicated CoconutLightly toasted 20.0 g

One of the dishes developed by the Chefs from Meallmore. If a more calorie dense dish is required swap the light coconut milk for a full fat option.



  1. For the Panna Cotta:

    • Place the coconut milk and double cream in a pan and bring to the boil stirring continuously.
    • Remove from the heat and whisk in the CARTE D'OR Panna Cotta.
    • Allow to cool slightly, then pour into dariole moulds.
    • Cover and place in the fridge to chill and set for 3 hours.
  2. For the Pineapple chilli salsa:

    • Dice the pineapple, finely chop the chillies and shred the fresh mint, place in a bowl and mix well, cover and refrigerate until required.
  3. To Assemble the dish:

    • Unmould the panna cottas by dipping the base of the moulds in hot water then turn out onto the serving plate.
    • Arrange the pineapple salsa around the panna cotta.
    • Crumb the ginger biscuits and place around the plate.
    • Finish the dish by sprinkling toasted desiccated coconut on the top of the panna cottas and then finely grating the zest of a lime.