Enchanting Mango Coconut Panna Cotta

Allergens

Milk, Gelatin

Ingredients

• 1 1/2 cups heavy cream
• 1 can (13.5 oz) coconut milk
• 1/4 cup granulated sugar
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/4 teaspoon cardamom
• 2 tablespoons unflavored gelatin
• 1/4 cup cold water
• 2 ripe mangoes, diced
• 1 tablespoon fresh lime juice
• Fresh mint leaves and toasted coconut flakes for garnish

Instructions

1. In a medium saucepan, combine the heavy cream, coconut milk, granulated sugar, powdered sugar, vanilla extract, salt, and cardamom. Heat over medium heat until the sugars are dissolved and the mixture is steaming. Remove from heat and let cool slightly.
2. In a small bowl, combine the gelatin with the cold water and stir until well mixed. Pour the gelatin mixture into the cooled cream mixture and whisk until fully combined.
3. Strain the mango dices and lime juice in another bowl to remove excess liquid. Gently fold the mangoes into the cream mixture until evenly distributed.
4. Divide the mixture into two individual dessert glasses or ramekins, filling each halfway. Refrigerate for at least 4 hours or overnight until set.
5. Once the panna cotta is set, carefully top with the remaining mango dices and a sprinkle of toasted coconut flakes. Garnish with fresh mint leaves.

Chef’s Insight

This panna cotta is a delightful fusion of Thai flavors and Italian tradition.

Notes

This recipe can be easily doubled or tripled for larger gatherings.