Description
Indulge in the tropical flavors of this creamy Mango Coconut Panna Cotta that combines the richness of coconut with the sweetness of fresh mangoes. A delightful dessert that’s perfect for any occasion!
Ingredients
Scale
For the Panna Cotta:
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 packet (2½ teaspoons) unflavored gelatin
- 3 tablespoons cold water
For the Mango Topping:
- 1 cup fresh or frozen mango chunks (thawed if frozen)
- 1 tablespoon lime juice
- 1 tablespoon honey (optional)
For Garnish:
- toasted coconut flakes
- mint leaves
Instructions
- Bloom the Gelatin: In a small bowl, sprinkle the gelatin over cold water and let it bloom for 5 minutes.
- Prepare the Panna Cotta: In a saucepan, combine the coconut milk, heavy cream, sugar, and vanilla. Heat gently until almost simmering. Remove from heat and stir in the bloomed gelatin until dissolved. Pour into ramekins and refrigerate for at least 4 hours.
- Make the Mango Puree: Blend mango, lime juice, and honey into a smooth puree.
- Assemble: Spoon mango puree over set panna cotta. Garnish with coconut flakes and mint leaves before serving.
Notes
- For a dairy-free version, replace heavy cream with more coconut milk or almond milk.
- You can prepare the mango topping in advance and refrigerate until needed.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Chilled
- Cuisine: Italian-Asian Fusion
Nutrition
- Serving Size: 1 panna cotta
- Calories: 280
- Sugar: 18g
- Sodium: 25mg
- Fat: 20g
- Saturated Fat: 17g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
