Tropical Coconut Panna Cotta with Mango Glaze

Allergens

Dairy, Coconut

Ingredients

• 1. 2 cups full
• fat coconut milk 2. 1/2 cup heavy cream 3. 1/4 cup granulated sugar 4. 1 1/2 tsp unflavored gelatin powder 5. 1/2 cup cold water 6. 1 cup diced fresh mango 7. 1/4 cup water 8. 1 tbsp lime juice 9. Zest of one lime

Instructions

1. In a small bowl, mix gelatin and cold water let it sit for 5 minutes to soften.
2. In a saucepan, heat coconut milk, heavy cream, and sugar over medium heat until sugar dissolves.
3. Add the soaked gelatin into the saucepan, stirring until fully melted.
4. Remove from heat and pour into 4 individual dessert cups or ramekins.
5. Refrigerate for at least 4 hours or until firm.
6. For the mango glaze, combine diced mango, water, lime juice, and zest in a blender. Blend until smooth.
7. Strain the mixture to remove any solids.
8. Pour the glaze over each set panna cotta before serving.

Chef’s Insight

Allow the panna cotta to sit at room temperature for about 10 minutes before serving for optimal texture.

Notes

Adjust the sweetness according to your preference by adding more or less sugar.