Thai Coconut Mango Panna Cotta with Lychee-Mint Syrup

Allergens

Coconut - Tree Nuts (Mint)

Ingredients

• 2 cans (13.5 oz each) full
• fat coconut milk
• 1/2 cup honey or maple syrup
• 2 tsp vanilla extract
• 3 tbsp grass
• fed gelatin powder
• 4 ripe mangoes, peeled and sliced
• 1 can (14 oz) lychees, drained and halved
• 1/2 cup fresh mint leaves
• Zest of one lime
• Pinch of sea salt

Instructions

1. In a medium saucepan, combine the coconut milk, honey or maple syrup, vanilla extract, and a pinch of sea salt. Heat over low heat until the sweetener has dissolved. Sprinkle the gelatin evenly over the surface of the warm liquid, and whisk to combine. Allow the mixture to cool slightly, then pour into six ramekins or dessert dishes. Chill the panna cotta in the refrigerator for at least 4 hours or until set. While the panna cotta is chilling, prepare the lychee mint syrup by combining the lychees, mint leaves, and lime zest in a blender. Blend until smooth, then strain the mixture through a fine mesh sieve into a jar or bottle. Refrigerate until ready to serve. To serve, top each panna cotta with mango slices and drizzle generously with the lychee mint syrup.

Chef’s Insight

Use fresh, ripe lychees for the best flavor and texture in the syrup.

Notes

Make sure to use full-fat coconut milk for the best texture and mouthfeel in the panna cotta.