This Mango Coconut Panna Cotta combines the smooth, creamy texture of traditional panna cotta with the tropical flavors of mango and coconut. It’s a refreshing and beautiful dessert that’s perfect for summer or any special occasion.
Ingredients
For the Coconut Panna Cotta:
- 1 cup coconut milk (full-fat)
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 teaspoons unflavored gelatin powder
- 3 tablespoons cold water
For the Mango Topping:
- 1 1/2 cups ripe mango, peeled and diced (about 2 medium mangos)
- 1/4 cup granulated sugar
- 1 tablespoon lime juice
- 1 teaspoon cornstarch (optional, for thickening)
Instructions
1. Prepare the Gelatin: In a small bowl, sprinkle the gelatin powder over the cold water and let it sit for 5 minutes to bloom.
2. Make the Coconut Panna Cotta Base: In a medium saucepan, combine the coconut milk, heavy cream, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar is completely dissolved and the mixture is hot but not boiling.
Remove from heat and stir in the vanilla extract. Add the bloomed gelatin to the hot mixture and stir until the gelatin is fully dissolved.
3. Pour and Chill: Pour the coconut mixture evenly into serving glasses or ramekins. Refrigerate for at least 4 hours, or until set.
4. Prepare the Mango Topping: While the panna cotta is setting, prepare the mango topping. In a blender or food processor, combine the diced mango, granulated sugar, and lime juice. Blend until smooth.
If you prefer a thicker mango topping, you can thicken it with cornstarch. In a small saucepan, heat the mango mixture over medium heat. Mix the cornstarch with a small amount of water to create a slurry, then stir it into the mango mixture. Cook for 2-3 minutes, stirring constantly, until thickened. Let it cool before using.
5. Top and Serve: Once the panna cotta is fully set, spoon the mango topping over each serving. Return to the refrigerator for a few minutes to chill before serving.
Tips for Success
- Mango Selection: Use ripe mangoes for the best flavor. You can also use frozen mango if fresh is not available—just make sure to thaw and drain it well.
- Gelatin: Ensure the gelatin is completely dissolved in the hot coconut mixture to avoid any lumps.
- Chilling: Allow enough time for the panna cotta to set properly in the refrigerator for a smooth texture.