Mouthwatering Caribbean Coconut Panna Cotta with Mango Sauce

Allergens

Dairy, Gelatin

Ingredients

• 2 cups coconut milk
• 1 cup heavy cream
• 1/3 cup granulated sugar
• 2 tablespoons unflavored gelatin powder
• 1 teaspoon vanilla extract
• A pinch of sea salt
• 1 cup fresh mango, diced
• 1 tablespoon lime juice
• 1 tablespoon honey
• Fresh mint leaves for garnish

Instructions

1. In a saucepan, combine coconut milk, heavy cream, and sugar over medium heat. Stir until the sugar dissolves completely.
2. In a small bowl, sprinkle gelatin evenly over 1/4 cup of cold water, then let it bloom for 5 minutes.
3. Once the coconut mixture is heated, remove from heat and whisk in the bloomed gelatin until fully incorporated. Stir in vanilla extract and a pinch of sea salt.
4. Pour the mixture into six individual ramekins or dessert cups. Cover with plastic wrap and refrigerate for at least 4 hours or overnight to set.
5. Meanwhile, prepare the mango sauce by combining diced mango, lime juice, and honey in a blender. Blend until smooth, then strain through a fine mesh sieve to remove any fibers. Cover and refrigerate until ready to serve.
6. To serve, carefully unmold each panna cotta onto individual plates. Drizzle with the mango sauce and garnish with fresh mint leaves.

Chef’s Insight

The key to a smooth panna cotta is gently heating the mixture, allowing it to cool slightly before adding gelatin, and refraining from over-whisking once gelatin has been added.

Notes

For the most appealing presentation, ensure that the panna cotta is well chilled and set before unmolding.