CategoryDesserts
Coconut Mango Panna Cotta is a tropical twist on the classic Italian dessert, combining a silky smooth coconut-infused panna cotta with a vibrant mango puree topping. This refreshing, dairy-free dessert is light, creamy, and bursting with fruity flavor, making it perfect for warm-weather treats or elegant dinner parties.
For the Coconut Panna Cotta
1 ½ cups (360ml) coconut milk (full-fat for best texture)
½ cup (120ml) heavy cream (or extra coconut milk for dairy-free)
¼ cup (50g) granulated sugar
1 tsp vanilla extract
1 ½ tsp gelatin powder (or 1 ½ sheets gelatin)
2 tbsp water (for blooming gelatin)
Pinch of salt
For the Mango Topping
1 cup (240g) fresh mango puree (blended ripe mango)
1 tbsp honey or sugar (adjust to taste)
1 tsp lime juice (for brightness)
For Garnish
Fresh mango cubes
Toasted coconut flakes
Fresh mint leaves
Prepare the Gelatin
1
Bloom the Gelatin:
- In a small bowl, sprinkle gelatin powder over 2 tablespoons of water.
- Let sit for 5 minutes until it blooms (absorbs water and thickens).
Make the Coconut Panna Cotta
2
- Heat the Coconut Mixture:
- In a saucepan, heat coconut milk, heavy cream, sugar, vanilla extract, and a pinch of salt over medium heat, stirring until sugar dissolves.
- Do not let it boil.
- Add Gelatin:
- Remove from heat and stir in the bloomed gelatin until fully dissolved.
- Strain and Pour:
- Strain the mixture through a fine sieve to remove any lumps.
- Pour into 4-6 small glass dishes or ramekins.
- Chill the Panna Cotta:
- Refrigerate for at least 4 hours (preferably overnight) until set.
Make the Mango Topping
3
- Blend the Mango Puree:
- Blend fresh mango with honey (or sugar) and lime juice until smooth.
- Chill Until Ready to Serve:
- Keep the mango puree in the refrigerator until needed.
Assemble and Serve
4
- Top the Panna Cotta:
- Once set, spoon mango puree over the chilled panna cotta.
- Garnish:
- Add fresh mango cubes, toasted coconut flakes, and a sprig of mint for a beautiful presentation.
- Serve Chilled:
- Enjoy this tropical delight straight from the fridge.
Pro Tips
5
- For a Vegan Version: Replace gelatin with agar-agar (use ½ teaspoon and boil for 1 minute in coconut milk).
- For Extra Flavor: Add a teaspoon of coconut extract to the panna cotta mixture.
- For a Firmer Set: Increase gelatin to 2 teaspoons if you prefer a firmer texture.
Ingredients
For the Coconut Panna Cotta
1 ½ cups (360ml) coconut milk (full-fat for best texture)
½ cup (120ml) heavy cream (or extra coconut milk for dairy-free)
¼ cup (50g) granulated sugar
1 tsp vanilla extract
1 ½ tsp gelatin powder (or 1 ½ sheets gelatin)
2 tbsp water (for blooming gelatin)
Pinch of salt
For the Mango Topping
1 cup (240g) fresh mango puree (blended ripe mango)
1 tbsp honey or sugar (adjust to taste)
1 tsp lime juice (for brightness)
For Garnish
Fresh mango cubes
Toasted coconut flakes
Fresh mint leaves
Directions
Prepare the Gelatin
1
Bloom the Gelatin:
- In a small bowl, sprinkle gelatin powder over 2 tablespoons of water.
- Let sit for 5 minutes until it blooms (absorbs water and thickens).
Make the Coconut Panna Cotta
2
- Heat the Coconut Mixture:
- In a saucepan, heat coconut milk, heavy cream, sugar, vanilla extract, and a pinch of salt over medium heat, stirring until sugar dissolves.
- Do not let it boil.
- Add Gelatin:
- Remove from heat and stir in the bloomed gelatin until fully dissolved.
- Strain and Pour:
- Strain the mixture through a fine sieve to remove any lumps.
- Pour into 4-6 small glass dishes or ramekins.
- Chill the Panna Cotta:
- Refrigerate for at least 4 hours (preferably overnight) until set.
Make the Mango Topping
3
- Blend the Mango Puree:
- Blend fresh mango with honey (or sugar) and lime juice until smooth.
- Chill Until Ready to Serve:
- Keep the mango puree in the refrigerator until needed.
Assemble and Serve
4
- Top the Panna Cotta:
- Once set, spoon mango puree over the chilled panna cotta.
- Garnish:
- Add fresh mango cubes, toasted coconut flakes, and a sprig of mint for a beautiful presentation.
- Serve Chilled:
- Enjoy this tropical delight straight from the fridge.
Pro Tips
5
- For a Vegan Version: Replace gelatin with agar-agar (use ½ teaspoon and boil for 1 minute in coconut milk).
- For Extra Flavor: Add a teaspoon of coconut extract to the panna cotta mixture.
- For a Firmer Set: Increase gelatin to 2 teaspoons if you prefer a firmer texture.
Notes
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