Mangoes + Coconut = Delicious.
Here is a cool, creamy, coconut panna cotta topped with fresh diced mango and toasted coconut. This is my third panna cotta recipe, and I hope you’ll find it easy to prepare and a joy to eat. Use a full fat coconut milk and your coconut panna cotta will have the best flavor and texture. Enjoy!
Coconut Panna Cotta with Mango
serves 4 – 5
1 can full fat coconut milk (13.5 oz, 1 2/3 cups)
2/3 cup milk
1/3 cup white sugar
1 package unflavored gelatin
1/4 cup water
one mango, diced
1/3 cup coconut, lightly toasted
In a small bowl, mix the powdered gelatin with the water. This is to hydrate and soften the gelatin. The mixture will be thick and granular looking after a couple minutes. Set aside.
In a small pan, mix the coconut milk, milk, and sugar over medium heat until hot – but not boiling. Remove from heat and stir in the gelatin/water mixture. When the gelatin is completely melted into the hot coconut milk mixture you are ready to pour into serving dishes. You may use individual glasses or one bowl — whatever will look beautiful. Refrigerate until cold. Top with diced mango and toasted coconut just before serving.