Tropical Bliss Coconut Panna Cotta with Mango Compote

Allergens

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Ingredients

• 2 cups coconut milk 1/4 cup granulated sugar 2 tsp vanilla extract 2 tbsp unflavored powdered gelatin 1/3 cup cold water 2 ripe mangoes, peeled and diced 2 tbsp fresh lemon juice 1/4 cup granulated sugar

Instructions

1. In a saucepan, combine coconut milk, 1/4 cup sugar, and vanilla extract. Bring the mixture to a gentle 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.
3. Once coconut milk mixture has thickened slightly, remove from heat and whisk in the bloomed gelatin until fully dissolved.
4. Pour the mixture into four individual ramekins or dessert glasses and refrigerate for at least 4 hours or until set.
5. In a separate saucepan, combine diced mangoes, lemon juice, and 1/4 cup sugar. Cook over medium heat, stirring occasionally, until the mango starts to release its juices and the mixture thickens slightly.
6. Allow the mango compote to cool and then spoon it over the set panna cotta.

Chef’s Insight

Allow the panna cotta to sit at room temperature for 5 minutes before serving to achieve the perfect consistency.

Notes

This recipe can be made dairy-free by using a coconut-based milk alternative and substituting agar powder for gelatin.