Exquisite Gluten-Free Mango Coconut Panna Cotta

Allergens

Dairy (milk, cream)

Ingredients

• 1 cup coconut milk
• 1/2 cup heavy cream
• 1/4 cup granulated sugar
• 1/2 tsp vanilla extract
• 2 1/2 tsp unflavored gelatin powder
• 1/4 cup cold water
• 1 1/2 cups ripe mango puree
• 1/2 tsp cardamom powder
• 1/2 cup toasted coconut flakes
• Fresh mango slices for garnish

Instructions

1. In a saucepan, combine coconut milk, heavy cream, and sugar heat until sugar dissolves. Remove from heat and stir in vanilla extract. In a small bowl, mix gelatin with cold water and let it bloom for 5 minutes. Add the bloomed gelatin to the warm coconut mixture, whisking until fully incorporated. Divide half of the mango puree between four ramekins or dessert cups. Pour the coconut mixture over the mango layer in each cup. In a separate bowl, combine remaining mango puree with cardamom powder. Spoon this mixture over the coconut layer in each cup. Chill panna cottas for at least 4 hours or overnight until set. Before serving, garnish with toasted coconut flakes and fresh mango slices.

Chef’s Insight

Allow the panna cottas to rest at room temperature for 10 minutes before serving for optimal texture.

Notes

Adjust the cardamom powder to suit your taste preference, adding more if you prefer a stronger flavor.