Mouthwatering Mango Coconut Panna Cotta: A Heavenly Indian Dessert Experience

Allergens

Milk, Coconut

Ingredients

• 1 cup coconut milk (full fat)
• 1/2 cup heavy cream
• 1/4 cup granulated sugar
• 1 tbsp cornstarch
• 1/2 tsp cardamom powder
• 1/4 tsp saffron strands, lightly crushed
• 1 cup mango puree (from 2 ripe mangoes)
• 2 tsp lemon juice
• 1/4 cup toasted coconut flakes, for garnish
• Edible flowers, for garnish (optional)

Instructions

1. In a medium saucepan, combine the coconut milk, heavy cream, sugar, cornstarch, cardamom powder, and saffron strands. Whisk until well combined and smooth.
2. Place the saucepan over medium heat and cook, stirring constantly, until the mixture begins to thicken and coat the back of a spoon, about 5 7 minutes.
3. Remove the saucepan from heat and let it cool for a few minutes before whisking in the mango puree and lemon juice.
4. Divide the mixture evenly among two ramekins or dessert cups, and cover each one with plastic wrap to prevent a skin from forming.
5. Refrigerate the panna cotta for at least 4 hours or overnight until set.
6. To serve, carefully run a knife around the edge of each panna cotta to loosen it from the ramekin or dessert cup. Place each panna cotta on a serving plate and garnish with toasted coconut flakes and edible flowers, if using.

Chef’s Insight

The key to perfect panna cotta is patience - allow the mixture to cool slightly before whisking in the mango puree and lemon juice.

Notes

Be sure to use ripe mangoes for the best flavor and texture in this recipe. - For a more dramatic presentation, serve the panna cotta in tall glassware instead of ramekins or dessert cups.