Coconut And Mango Panna Cotta
Indulge in the tropical flavors of Nauru with this delightful Coconut and Mango Panna Cotta. This creamy and refreshing dessert is the perfect way to end a meal on a sweet note.
Ingredients
- 1 cup coconut milk
- 1 cup heavy cream
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 tablespoon gelatin
- 2 ripe mangoes, diced
- 1/4 cup sugar (for mango puree)
- 1/4 cup water (for mango puree)
Instructions
- In a saucepan, combine the coconut milk, heavy cream, and sugar. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.
- Remove the saucepan from the heat and stir in the vanilla extract.
- Sprinkle the gelatin over the mixture and let it sit for 5 minutes to bloom.
- Return the saucepan to low heat and stir until the gelatin is completely dissolved.
- Divide the mixture among 4 ramekins or serving glasses. Chill in the refrigerator for at least 4 hours, or until set.
- While the panna cotta is chilling, make the mango puree. In a small saucepan, combine the diced mangoes, sugar, and water. Cook over medium heat until the mangoes are soft and the mixture has thickened slightly. Allow the puree to cool.
- Once the panna cotta is set, spoon the mango puree over the top of each serving.
- Serve the Coconut and Mango Panna Cotta chilled, garnished with additional diced mango if desired.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 10 minutes
- Total time:
- 4 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 30g
- Fat
- 15g
- Protein
- 3g
Supplies
Ramekins or serving glasses Saucepan Small saucepan
Tools
Spoon Whisk
Serving suggestions
Serve the Coconut and Mango Panna Cotta as a refreshing dessert after a Nauruan-inspired meal.
Tips & tricks
For a twist, try using other tropical fruits like pineapple or passion fruit in place of mango.
Cost
$10