The Enchanting Moonlight Coconut Panna Cotta

Allergens

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Ingredients

• 2 cups coconut milk
• 1 cup jasmine rice, cooked
• 1/4 cup granulated sugar
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 tablespoon unflavored gelatin powder
• 1/4 cup cold water
• 2 cups fresh mango, diced
• 2 tablespoons lemon juice
• Fresh mint leaves for garnish

Instructions

1. In a saucepan, combine coconut milk, cooked jasmine rice, sugar, ground ginger, and salt. Heat on medium heat until the sugar has dissolved and the mixture is warm. Remove from heat and let it cool to room temperature.
2. In a small bowl, bloom the gelatin in cold water for 5 minutes. Then, whisk the bloomed gelatin into the cooled coconut milk mixture until fully incorporated. Pour the mixture into four individual serving dishes or ramekins. Refrigerate for at least 4 hours, or preferably overnight, to set.
3. To prepare the mango coulis, blend diced mangoes and lemon juice in a blender until smooth. Strain through a fine mesh strainer into a bowl. Set aside.
4. Before serving, carefully unmold each panna cotta onto individual plates. Drizzle with the mango coulis, garnish with fresh mint leaves, and enjoy!

Chef’s Insight

The secret to a smooth panna cotta is to heat the cream gently, allowing the gelatin to fully dissolve before chilling.

Notes

The Enchanting Moonlight Coconut Panna Cotta is a refreshing and delicious end to any meal, perfect for tropical-themed parties or a romantic dinner for two.