Enchanting Caribbean Mango Coconut Panna Cotta

Allergens

Dairy, Wheat (from gelatin)

Ingredients

• 1 1/2 cups full
• fat coconut milk
• 1 cup heavy cream
• 1/3 cup granulated sugar
• 1 vanilla bean, split and scraped
• 2 1/2 teaspoons unflavored powdered gelatin
• 1/4 cup cold water
• 1 large ripe mango, peeled and chopped
• 1/4 cup passion fruit pulp
• Zest of 1 lime

Instructions

1. In a saucepan, combine coconut milk, heavy cream, and sugar. Scrape the vanilla bean seeds into the mixture and add the pod as well. Heat the mixture over medium heat, stirring until the sugar is dissolved. Remove from heat and let it steep for 15 minutes.
2. In a small bowl, sprinkle gelatin evenly over cold water and allow it to soften for 5 minutes. Then, whisk it into the warm cream mixture until fully dissolved.
3. Strain the mango chunks and add them to a blender. Blend until smooth and then press the puree through a fine mesh sieve into the cream mixture, discarding any solids.
4. Stir in the lime zest and divide the mixture among six 6 ounce ramekins or dessert glasses. Chill them in the refrigerator for at least 4 hours or until set.
5. To make the passion fruit coulis, blend the passion fruit pulp with a little water to create a smooth liquid. Strain it through a fine mesh sieve to remove any seeds.
6. Once the panna cotta is set, top each one with an even layer of passion fruit coulis and serve immediately. Prep: 20 min Cook: 15 min Total: 4 hours 20 min

Chef’s Insight

The use of vanilla bean adds depth and warmth to the flavor profile, while the coconut milk lends a rich, exotic touch.

Notes

The key to a perfect panna cotta is patience - allowing it to set properly in the refrigerator before serving.