Tropical Coconut Panna Cotta with Mango-Passionfruit Sauce – A Polynesian Dream Dessert

Allergens

This recipe contains dairy, so it may not be suitable for those with lactose or dairy allergies.

Ingredients

• 1. 2 cups coconut milk 2. 1 cup heavy cream 3. 1/3 cup granulated sugar 4. 2 teaspoons unflavored gelatin powder 5. 1/2 cup cold water 6. 1 teaspoon vanilla extract 7. 1 cup mango, chopped 8. 1/2 cup passionfruit 9. 1 tablespoon cornstarch 10. 1/4 cup cold water (for the cornstarch mixture)

Instructions

1. In a small bowl, mix gelatin and 1/2 cup cold water until fully combined. Set aside to bloom.
2. In a saucepan over medium heat, combine coconut milk, heavy cream, and sugar. Stir occasionally until the sugar is completely dissolved.
3. Remove the saucepan from heat and add the bloomed gelatin. Stir until completely dissolved.
4. Add vanilla extract to the mixture and mix well.
5. Pour the mixture into 6 ramekins or dessert dishes, dividing it evenly among them. Refrigerate for at least 4 hours, or preferably overnight, until set.
6. In a separate saucepan, combine chopped mango, passionfruit, cornstarch, and cold water. Cook over medium heat, stirring constantly, until the mixture thickens into a sauce like consistency.
7. Once the panna cotta is set, remove from the refrigerator. Carefully pour or spoon the mango passionfruit sauce over the top of each panna cotta.
8. Return the desserts to the refrigerator for at least 15 minutes to allow the sauce to set.
9. Serve chilled with an elegant garnish, if desired.

Chef’s Insight

Using coconut milk gives this dessert an authentic Polynesian touch and adds a rich, creamy flavor.

Notes

The recipe can be easily doubled or tripled for larger gatherings.