The Coconut Pineapple Pannacotta is a dessert is a refreshing escape from the heat, combining the tropical flavours of coconut and pineapple, which naturally evokes a sense of coolness and comfort. It offers a quick and delightful treat that feels both light and satisfying ideal for warm and sunny days. The creamy texture of coconut, paired with the tangy sweetness of pineapple, creates a dessert that not only cools you down but also provides a taste of the tropics, making it a perfect fit for the season. It is a classic dessert which is accessible yet impressive, also ensuring that anyone can recreate this at home without any hassle.Sometimes, the most memorable dishes are those that are easy to make, allowing the ingredients to shine. The Coconut Pineapple Pannacotta is a dessert that celebrates simplicity, enabling home cooks to deliver a restaurant-quality experience in their own kitchens. This theme encourages a return to basics, where cooking is approachable, enjoyable, and deliciously rewarding.
Crispy coconut prawns capture the essence of simplicity and depth that defines coastal cooking. It’s all about using fresh, accessible ingredients like coconut oil, grated coconut, and prawns to create a dish that’s both vibrant and satisfying. The interplay of spices like fenugreek leaves, red chili powder, and the tang of dry mango elevates the prawns, giving them a nuanced flavour profile that’s still deeply rooted in tradition. While it draws from the rich culinary traditions of coastal India, it also brings in a touch of contemporary flair with the use of vinegar and cornflour, creating a crisp, flavourful finish. The dish is quick to prepare, making it perfect for today’s fast-paced world, yet it never compromises on taste.
Gondhoraj scented butternut squash and coconut soup is not only a delightful dish but also incredibly versatile. Its unique blend of creamy butternut squash, fragrant Gondhoraj lime, and coconut flavours makes it an excellent base for creative cocktails and mocktails. By thinning the soup slightly and adding complementary spirits like vodka or rum, it can be transformed into a refreshing cocktail with an exotic twist. For a non-alcoholic version, mixing the soup with sparkling water or coconut water and a splash of lime creates a vibrant mocktail. The dish’s balanced flavours make it adaptable for both savoury and sweet applications, allowing it to seamlessly transition from a comforting soup to a sophisticated beverage.
Here are some recipes for you to try:
- Coconut Pineapple Pannacotta by Ram Bahadur Budhathoki, Head Chef, Chowman Chain of Restaurants
- Crispy coconut prawns by Radhika Khandelwal, Executive Chef, Fig & Maple, Delhi
- Gondhoraj scented butternut squash and coconut soup with white chocolate snow by Gaurav Paul, Executive Chef, Hilton Bangalore Embassy Golflinks
- Khopra Pak by Dinesh Mahatre Executive Chef of The Orchid Hotel Pune
- Coconut Semifreddo by Susheel Thakur, Pastry Chef, Grand Mercure Bengaluru at Gopalan Mall
Read the full story that first appeared in India Currents here:
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