Mango Coconut Panna Cotta
A light and refreshing twist on the classic Italian dessert, this Mango Coconut Panna Cotta features a creamy coconut base topped with vibrant mango puree, making it a perfect treat for any occasion.
Ingredients
- 15 oz full-fat canned coconut milk
- 1.5 cups fresh mango puree
- 2.5 teaspoons unflavored gelatin powder
- 3-4 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lime juice
- 3 tablespoons cold water
Instructions
- Bloom the gelatin by sprinkling it over cold water in a small bowl and letting it sit for 5-10 minutes.
- In a medium saucepan, combine coconut milk and honey, heating over medium-low until steaming.
- Remove from heat and stir in bloomed gelatin until fully dissolved, then whisk in vanilla extract.
- Pour the coconut mixture into glasses or ramekins, filling them two-thirds full, and refrigerate for 2-3 hours.
- Prepare the mango layer by blending fresh mango with lime juice and honey until smooth, then strain if desired.
- Once the coconut layer is semi-set, spoon the mango puree on top and return to the fridge for another 2 hours until fully set.
Notes
Ensure to use full-fat canned coconut milk for the best texture. This dessert can be made ahead of time and stored in the refrigerator for up to 4 days.