Coconut Mango Panna Cotta — Tropical coconut cream layered with bright mango.
- Yield
- 6 servings
- Prep
- 20 min
- Cook Or Set
- 10 min + chill
Ingredients for Coconut Mango Panna Cotta
- 2 tsp powdered gelatin
- 3 tbsp (45 ml) cold water
- 1 can (13.5 oz / 400 ml) full-fat coconut milk
- 1 cup (240 ml) heavy cream
- 1/3 cup (67 g) sugar
- 1 tsp vanilla
- 1 ripe mango, pureed
- 1 tbsp lime juice
How to Make Coconut Mango Panna Cotta
- Bloom gelatin in cold water for 5 minutes.
- Warm coconut milk, cream, sugar, and vanilla until steaming. Whisk in gelatin.
- Pour into six glasses and chill 4 hours.
- Mix mango puree with lime juice and spoon over the set panna cotta.
- Chill 30 minutes more before serving.
Cinema Finish
Garnish with toasted coconut and a tiny lime-zest spiral.
Source: 50 Luxury Desserts, pages 10