Tropical Hawaiian Coconut Panna Cotta with Mango Sauce (Gluten-Free)

Allergens

Dairy (heavy cream)

Ingredients

• 2 cups heavy cream
• 1 can (14 oz) coconut milk
• 1/2 cup granulated sugar
• 1/4 cup water
• 2 teaspoons vanilla extract
• 3 teaspoons unflavored gelatin powder
• 1/4 cup cold water (for blooming gelatin)
• 2 large mangoes, peeled and diced
• 2 tablespoons granulated sugar
• 1 tablespoon fresh lime juice
• Toasted coconut flakes for garnish

Instructions

1. In a saucepan, combine heavy cream, coconut milk, and 1/2 cup of sugar. Heat the mixture over medium heat until it begins to steam but not boil. Stir occasionally to dissolve the sugar.
2. In a small bowl, bloom the gelatin by mixing it with 1/4 cup of cold water. Allow it to sit for about 5 minutes until it becomes soft and clear.
3. Once the cream mixture is steaming, remove it from heat and whisk in the bloomed gelatin until fully dissolved. Stir in the vanilla extract.
4. Pour the cream mixture through a fine mesh sieve into a large measuring cup or bowl. Allow it to cool slightly.
5. In a separate bowl, combine the diced mangoes, 2 tablespoons of sugar, and lime juice. Mix well and set aside.
6. Divide the cooled cream mixture evenly among four ramekins or dessert cups. Refrigerate the panna cotta for at least 4 hours or overnight to set.
7. When ready to serve, top each panna cotta with the mango sauce and a sprinkle of toasted coconut flakes.

Chef’s Insight

Toasting the coconut flakes adds depth to the dish and enhances the overall flavor profile.

Notes

Adjust the sugar according to the sweetness of the mangoes and personal preference.