Tropical Sunrise Coconut Panna Cotta

Allergens

Dairy, Wheat (unless using gluten-free gelatin)

Ingredients

• 2 cups heavy cream
• 1 cup coconut milk
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 teaspoons unflavored gelatin powder
• 1/4 cup cold water
• 1/2 cup mango puree
• 1/4 cup passion fruit puree
• Toasted coconut flakes, for garnish
• 2 cups heavy cream
• 1 cup coconut milk
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 teaspoons unflavored gelatin powder
• 1/4 cup cold water
• 1/2 cup mango puree
• 1/4 cup passion fruit puree
• Toasted coconut flakes, for garnish

Instructions

1. In a saucepan, combine heavy cream, coconut milk, sugar, and vanilla extract. Heat gently until the sugar dissolves. In a small bowl, sprinkle gelatin over cold water and let it bloom for 5 minutes. Add the bloomed gelatin to the warm cream mixture, whisking until fully dissolved. Remove from heat and allow the mixture to cool slightly. Divide the mixture into two equal portions. In one portion, mix in mango puree in the other, blend passion fruit puree.

Chef’s Insight

To add a pop of color, use different colored gelatin for each layer.

Notes

For a dairy-free version, use coconut cream in place of heavy cream and adjust cooking time accordingly.