Tropical Thai Mango Coconut Panna Cotta with Toasted Coconut Flakes

Allergens

Dairy, Coconut

Ingredients

• 2 cups heavy cream 1/4 cup granulated sugar 2 tbsp water 1 tbsp unflavored gelatin powder 1 cup mango puree (about 3 ripe mangoes) 1/2 cup canned coconut milk 1 tsp vanilla extract 1/2 cup unsweetened shredded coconut

Instructions

1. In a small bowl, combine gelatin and water. Let it bloom for 5 minutes.
2. In a saucepan, warm heavy cream over low heat.
3. In a separate bowl, whisk together sugar and mango puree until well combined.
4. Add the bloomed gelatin to the warmed heavy cream, stirring until dissolved.
5. Gradually pour the sugar and mango mixture into the saucepan with the heavy cream, stirring constantly.
6. Stir in coconut milk and vanilla extract. Cook on low heat for 5 7 minutes or until the mixture thickens slightly.
7. Strain the mixture through a fine mesh sieve into a large measuring cup or bowl.
8. Divide the mixture evenly among two dessert glasses, filling them about 2/3 full. Chill the panna cotta in the refrigerator for at least 4 hours or overnight.
9. In a dry skillet over medium heat, toast shredded coconut until golden brown, stirring frequently to prevent burning. Remove from heat and let cool.
10. Before serving, sprinkle the toasted coconut flakes on top of each panna cotta.

Chef’s Insight

The key to a perfect panna cotta is a smooth and velvety texture. Make sure to stir the mixture constantly while heating to avoid lumps.

Notes

This recipe uses a combination of granulated sugar and mango puree to create the desired sweetness without overpowering the delicate flavors of the dessert.