Tropical Bliss: Mango Coconut Panna Cotta

Introduction

Experience the luscious blend of tropical mangoes and creamy coconut with our Mango Coconut Panna Cotta. This dessert offers a silky-smooth texture and a burst of exotic flavors—a perfect treat that captures the essence of a tropical paradise.

Who This Recipe Is For

Perfect for those who appreciate the tropical sweetness of mangoes combined with the velvety richness of coconut in a luxurious dessert. Whether for a dinner party or simply to treat yourself, this Mango Coconut Panna Cotta promises a taste of tropical bliss.

Why Mango Coconut Panna Cotta Is Great

The allure of this dessert lies in its velvety smoothness and the fusion of mango and coconut flavors. Each spoonful offers a delightful creaminess with the vibrant sweetness of mango—a luxurious and refreshing dessert that’s both elegant and indulgent.

Ingredients

For the Panna Cotta:

  • 2 cups canned coconut milk
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 packet (about 2 1/4 teaspoons) unflavored gelatin
  • 2 tablespoons cold water

For the Mango Layer:

  • 1 cup ripe mango puree (fresh or canned)
  • 2-3 tablespoons granulated sugar (adjust according to sweetness of mangoes)
  • 1 tablespoon lemon juice (optional, for added tang)

Directions

Panna Cotta:

  1. In a saucepan over medium heat, pour the canned coconut milk and granulated sugar. Stir until the sugar dissolves completely.
  2. Remove a small amount of the coconut milk mixture (about 1/2 cup) from the saucepan and set it aside in a bowl.
  3. In a separate small bowl, sprinkle the unflavored gelatin over the cold water. Let it sit for 5-10 minutes to bloom.
  4. Once bloomed, gently heat the reserved coconut milk mixture in the saucepan without boiling it.
  5. Add the bloomed gelatin to the warm coconut milk mixture, stirring continuously until the gelatin dissolves completely.
  6. Remove the saucepan from heat and stir in the vanilla extract.
  7. Divide the coconut milk-gelatin mixture evenly among serving glasses or molds, filling them halfway. Refrigerate until set, for about 1-2 hours.

Mango Layer:

  1. In a blender or food processor, puree the ripe mango until smooth.
  2. Add granulated sugar (adjust according to sweetness) and lemon juice (if using) to the mango puree and blend until well combined.
  3. Once the coconut layer is set, pour the mango puree gently over the set coconut layer in each serving glass or mold.
  4. Return the glasses or molds to the refrigerator and chill until the mango layer is completely set, for about 2-3 hours or preferably overnight.

Kitchen Equipment Needed

  • Saucepan
  • Mixing bowls
  • Blender or food processor
  • Serving glasses or molds

Serving Suggestions

Serve the Mango Coconut Panna Cotta chilled, garnished with fresh mango slices or toasted coconut flakes for an extra tropical touch.

Storing Leftovers

Store any leftover Mango Coconut Panna Cotta in the refrigerator, covered with plastic wrap or in airtight containers, for up to 2-3 days.

Recipe Swaps and Variations

Consider adding a layer of diced mango pieces between the coconut and mango puree layers for added texture.

Conclusion

Indulge in the tropical delight of our Mango Coconut Panna Cotta—a luxurious blend of coconut creaminess and vibrant mango sweetness in every spoonful. Share this exquisite dessert to transport yourself to a tropical paradise!

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