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Mango Coconut Panna Cotta: 7 Heavenly Layers of Flavor

Mango Coconut Panna Cotta
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A silky and tropical Mango Coconut Panna Cotta that’s sure to impress.

Ingredients

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  • 2 cups coconut milk (full-fat, canned)
  • 1/2 cup heavy cream (can replace with dairy-free coconut cream)
  • 1/4 cup sugar (adjust sweetness to taste)
  • 1 teaspoon vanilla extract
  • 1/4 cup water (for blooming gelatin)
  • 1 tablespoon unflavored gelatin (packets for ease of measurement)
  • 2 cups mango (fresh or thawed frozen)
  • 2 tablespoons lime juice (fresh)
  • 1 teaspoon lime zest
  • 1 pinch salt (enhances flavors)

Instructions

  1. Bloom gelatin by sprinkling it over 1/4 cup of cold water and letting it sit for 5 minutes until spongy.
  2. Heat a small portion of the coconut milk until hot but not boiling, then whisk in the bloomed gelatin until dissolved.
  3. Combine the gelatin mixture with the remaining coconut milk, heavy cream, sugar, vanilla, and a pinch of salt. Whisk until the sugar is fully dissolved.
  4. Puree the fresh mango with lime juice and a pinch of sugar until completely smooth—about 1 cup of puree is needed.
  5. Pour the coconut mixture halfway into serving glasses or ramekins, then refrigerate for about 2 hours until set but slightly tacky.
  6. Spoon the mango puree gently on top of the coconut layer. Optionally, create swirls with a toothpick.
  7. Return to the refrigerator for at least 3 hours, preferably overnight, to fully set.

Notes

    Nutrition

    Find it online: https://tastysizzle.com/mango-coconut-panna-cotta/

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