Enchanting Thai Coconut Panna Cotta with Mango-Lime Sauce

Allergens

Milk, Eggs (in gelatin)

Ingredients

• 1 cup coconut milk
• 1/2 cup heavy cream
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 1/2 tsp unflavored powdered gelatin
• 3 tbsp cold water
• 1 cup diced ripe mango
• 2 tbsp lime juice
• 1 tbsp granulated sugar (for sauce)

Instructions

1. In a small bowl, sprinkle the gelatin over the cold water and let it soften for 5 minutes.
2. In a saucepan, combine coconut milk, heavy cream, and 1/4 cup of sugar. Heat gently until the sugar dissolves, stirring occasionally. Remove from heat.
3. Mix the softened gelatin into the warm milk mixture until completely dissolved. Stir in vanilla extract.
4. Pour the mixture through a fine mesh strainer into individual ramekins or dessert dishes. Refrigerate for at least 4 hours or until set.
5. For the sauce, combine diced mango, lime juice, and 1 tbsp of sugar in a small saucepan. Heat gently, stirring occasionally, until the sugar dissolves and the mixture thickens slightly. Cool to room temperature.
6. To serve, drizzle the cooled mango lime sauce over the set panna cotta, creating a cascade of tropical delight.

Chef’s Insight

The balance of sweetness and acidity in this recipe creates a perfect harmony that will transport you to a tropical paradise.

Notes

This dessert can be made dairy-free by using a coconut cream and coconut milk alternative for the heavy cream.