Tropical Mango Coconut Panna Cotta
Tropical Mango Coconut Panna Cotta
Ingredients
For the Coconut Panna Cotta
- 1 1/2 cups full-fat coconut milk
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 1/2 vanilla bean, split lengthwise and scraped
For the Gelatin
- 2 tablespoons cold water
- 1 1/2 teaspoons unflavored gelatin powder
For the Mango Coulis
- 1 ripe mango, peeled, pitted, and diced (about 1 cup)
- 1 tablespoon lime juice, freshly squeezed
- 1 tablespoon granulated sugar, or to taste
For Garnish
- 4 fresh mint leaves
- 1 tablespoon toasted coconut flakes
- 1/4 cup diced fresh mango
Instructions
- 1
Prepare the gelatin: In a small bowl, sprinkle the unflavored gelatin powder over the cold water. Let it bloom for 5-10 minutes until softened and spongy. This is crucial for a smooth panna cotta texture.
⏱️ 10 min
- 2
Combine coconut milk, heavy cream, granulated sugar, and the scraped vanilla bean seeds (and pod) in a medium saucepan. Heat over medium heat, stirring occasionally, until the sugar is fully dissolved and the mixture just begins to simmer around the edges. Do not boil.
⏱️ 5 min
- 3
Remove the saucepan from the heat. Discard the vanilla bean pod. Add the bloomed gelatin to the hot cream mixture, stirring constantly until the gelatin is completely dissolved and no granules remain. Strain the mixture through a fine-mesh sieve into a clean bowl to ensure a silky-smooth consistency.
⏱️ 3 min
- 4
Divide the panna cotta mixture evenly among four 4-ounce ramekins or small glasses. Cover each with plastic wrap, ensuring the plastic does not touch the surface of the panna cotta to prevent condensation. Refrigerate for at least 4 hours, or preferably overnight, until thoroughly set.
⏱️ 240 min
- 5
While the panna cotta chills, prepare the mango coulis. In a small blender or food processor, combine the diced ripe mango, fresh lime juice, and granulated sugar. Blend until completely smooth. Taste and adjust sugar if needed. Pass the coulis through a fine-mesh sieve to remove any fibers, ensuring a refined texture. Chill until ready to serve.
⏱️ 10 min
- 6
To serve, carefully unmold the panna cotta by briefly dipping the bottom of each ramekin in warm water (about 10 seconds) and then inverting onto a chilled dessert plate. If using glasses, simply serve in the glass. Spoon a generous amount of the chilled mango coulis around or over the panna cotta. Garnish with fresh mint leaves, toasted coconut flakes, and a few pieces of diced fresh mango for visual appeal and textural contrast.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Tropical Mango Coconut Panna Cotta
Ingredients
For the Coconut Panna Cotta
- 1 1/2 cups full-fat coconut milk
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 1/2 vanilla bean, split lengthwise and scraped
For the Gelatin
- 2 tablespoons cold water
- 1 1/2 teaspoons unflavored gelatin powder
For the Mango Coulis
- 1 ripe mango, peeled, pitted, and diced (about 1 cup)
- 1 tablespoon lime juice, freshly squeezed
- 1 tablespoon granulated sugar, or to taste
For Garnish
- 4 fresh mint leaves
- 1 tablespoon toasted coconut flakes
- 1/4 cup diced fresh mango
Instructions
- 1
Prepare the gelatin: In a small bowl, sprinkle the unflavored gelatin powder over the cold water. Let it bloom for 5-10 minutes until softened and spongy. This is crucial for a smooth panna cotta texture.
⏱️ 10 min - 2
Combine coconut milk, heavy cream, granulated sugar, and the scraped vanilla bean seeds (and pod) in a medium saucepan. Heat over medium heat, stirring occasionally, until the sugar is fully dissolved and the mixture just begins to simmer around the edges. Do not boil.
⏱️ 5 min - 3
Remove the saucepan from the heat. Discard the vanilla bean pod. Add the bloomed gelatin to the hot cream mixture, stirring constantly until the gelatin is completely dissolved and no granules remain. Strain the mixture through a fine-mesh sieve into a clean bowl to ensure a silky-smooth consistency.
⏱️ 3 min - 4
Divide the panna cotta mixture evenly among four 4-ounce ramekins or small glasses. Cover each with plastic wrap, ensuring the plastic does not touch the surface of the panna cotta to prevent condensation. Refrigerate for at least 4 hours, or preferably overnight, until thoroughly set.
⏱️ 240 min - 5
While the panna cotta chills, prepare the mango coulis. In a small blender or food processor, combine the diced ripe mango, fresh lime juice, and granulated sugar. Blend until completely smooth. Taste and adjust sugar if needed. Pass the coulis through a fine-mesh sieve to remove any fibers, ensuring a refined texture. Chill until ready to serve.
⏱️ 10 min - 6
To serve, carefully unmold the panna cotta by briefly dipping the bottom of each ramekin in warm water (about 10 seconds) and then inverting onto a chilled dessert plate. If using glasses, simply serve in the glass. Spoon a generous amount of the chilled mango coulis around or over the panna cotta. Garnish with fresh mint leaves, toasted coconut flakes, and a few pieces of diced fresh mango for visual appeal and textural contrast.
⏱️ 2 min