Exotic Caribbean Coconut Panna Cotta with Mango Coulis & Toasted Coconut Flakes
Discover this delectable Caribbean-inspired dessert featuring a rich and creamy coconut panna cotta, topped with tangy mango coulis and crunchy toasted coconut flakes - perfect for vegetarian diets!
Allergens
None, if using unsweetened coconut flakes and no cross-contamination.
Ingredients
- 2 cans (14 oz each) full
- fat coconut milk
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 2 tsp unflavored gelatin powder
- 1/4 cup cold water
- 1 cup fresh mango, peeled and diced
- 2 tbsp lime juice
- 1/2 cup unsweetened coconut flakes
- Pinch of salt
Instructions
- In a small bowl, mix the gelatin with cold water set aside. Combine coconut milk, sugar, and salt in a saucepan over medium heat. Stir until the sugar dissolves. Add the soaked gelatin to the saucepan and cook until fully dissolved. Remove from heat and mix in vanilla extract. Pour the mixture into 4 dessert cups or ramekins, covering each with plastic wrap. Refrigerate for at least 4 hours or overnight to set. For the mango coulis, blend diced mangoes and lime juice until smooth. Strain through a fine mesh sieve. Toast coconut flakes in a dry pan over medium heat, stirring frequently, until golden brown. Set aside to cool.
Chef’s Insight
The combination of creamy panna cotta, tangy coulis, and crunchy coconut flakes creates a perfect balance of flavors and textures.
Notes
Use fresh coconut milk for best results; canned may be a bit thinner.