Panna Cotta Mangue Et Noix De Coco (mango Coconut Panna Cotta)

Panna Cotta Mangue et Noix de Coco, or Mango Coconut Panna Cotta, is a delightful dessert from British Virgin Islands Cuisine that combines the tropical flavors of mango and coconut in a creamy, silky-smooth panna cotta.

Vegetarian Gluten Free Dessert British Virgin Islands Mango Coconut Panna Cotta
Panna Cotta Mangue Et Noix De Coco (mango Coconut Panna Cotta)

Ingredients

  • 1 cup mango puree
  • 1 cup coconut milk
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 2 tsp gelatin
  • 2 tbsp water

Instructions

  1. In a small bowl, sprinkle gelatin over water and let it sit for 5 minutes to bloom.
  2. In a saucepan, heat the mango puree, coconut milk, and sugar over medium heat until the sugar is dissolved.
  3. Remove the saucepan from the heat and stir in the bloomed gelatin until completely dissolved.
  4. Stir in the vanilla extract.
  5. Pour the mixture into ramekins or molds and refrigerate for at least 4 hours, or until set.
  6. To unmold, dip the bottom of the ramekins in hot water for a few seconds, then run a knife around the edge and invert onto a plate.

Cooking & Preparation

Preparation time:
15 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

Saucepan Small bowl Ramekins or molds

Tools

Knife Plate

Serving suggestions

Serve the Mango Coconut Panna Cotta chilled, garnished with fresh mango slices or toasted coconut flakes.

Tips & tricks

For a vegan version, you can use agar agar powder instead of gelatin.

Cost

$10