Heavenly Mango Coconut Panna Cotta

Allergens

Dairy, Coconut

Ingredients

• 2 cups heavy cream
• 1/2 cup granulated sugar
• 1 tablespoon unflavored gelatin powder
• 3/4 cup full
• fat coconut milk
• 1/2 teaspoon vanilla extract
• 1 large ripe mango, diced
• 1 tablespoon lime juice
• 1 tablespoon shredded coconut, toasted

Instructions

1. In a small bowl, sprinkle the gelatin over 1/4 cup of cold water and let it bloom for 5 minutes.
2. In a saucepan, combine heavy cream and sugar. Bring to a gentle simmer, stirring occasionally to dissolve the sugar.
3. Remove from heat and add the bloomed gelatin, whisking until fully dissolved.
4. Stir in the coconut milk and vanilla extract. Allow the mixture to cool slightly at room temperature.
5. In a separate bowl, combine diced mangoes with lime juice.
6. Gently fold the mango lime mixture into the cream gelatin mixture until well combined.
7. Pour the panna cotta mixture into individual ramekins or dessert cups and chill for at least 4 hours or overnight, until set.

Chef’s Insight

The balance of sweetness from mangoes and creamy coconut creates a symphony of flavors that will transport you to the tropics.

Notes

Remember to bloom the gelatin before adding it to the cream mixture to ensure a smooth texture.