Look! Coconut and Pineapple Terrine

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With scorching temperatures and heavy humidity, we're still stuck on cool, light recipes. This is one of our favorites, an elegant yet deceptively easy dessert from á la cuisine: Coconut Panna Cotta and Pineapple Gelée Terrine.

This terrine takes a little forethought and it needs to be made at least a day before serving, but the components are simple and it leaves you free to cook dinner and not worry about dessert. We just think it looks so pretty, cool, and delicious.

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.