Tropical Thai Coconut Panna Cotta with Mango Couli

Allergens

None

Ingredients

• 2 cups full
• fat coconut milk
• 1/2 cup granulated erythritol or sugar substitute
• 1 tsp vanilla extract
• 1/2 tsp kosher salt
• 2 1/2 tsp unflavored gelatin
• 1/4 cup cold water
• 1 mango, peeled and pitted
• 1 tbsp fresh lime juice
• 2 tbsp granulated erythritol or sugar substitute

Instructions

1. In a medium saucepan, whisk together coconut milk, erythritol, vanilla extract, and salt. Bring the mixture to a simmer over medium heat, stirring occasionally.
2. In a small bowl, sprinkle gelatin evenly over cold water, and allow it to bloom for 5 minutes. Once bloomed, whisk the gelatin into the hot coconut milk mixture until fully incorporated.
3. Pour the mixture through a fine mesh sieve into a large measuring cup or pitcher with a spout. Divide the mixture evenly among six individual serving dishes. Refrigerate for at least 4 hours, or until set.
4. For the mango coulis, puree the mango in a blender or food processor until smooth. Strain the puree through a fine mesh sieve into a bowl, pressing to extract as much liquid as possible. Discard solids.
5. In the same blender or food processor, combine the strained mango puree with lime juice and erythritol or sugar substitute. Blend until smooth, then set aside.
6. When ready to serve, drizzle a generous amount of mango coulis over each set panna cotta, allowing it to pool enticingly at the edges.

Chef’s Insight

To achieve a smooth and silky texture for the panna cotta, use full-fat coconut milk and stir the mixture frequently while it heats.

Notes

The mango coulis can be made ahead of time and stored in the refrigerator until ready to use.