Ingredients
First layerThick coconut milk- 250 ml
Fresh cream – 250 ml
Gelatin – 1 1/2 tsp
Sugar – 6-8 tsp
Method
Take gelatin in a bowl. Add 3 tbsp of water. Mix well and let it dissolve completely. Pass this through a strainer. Set this aside.
In a pan, heat coconut milk and fresh cream on a low flame. Do not over boil the milk mixture (just make the milk warm).
Now add sugar and set aside gelatin mixture to the milk. Mix well. Let it cool. Now add this to serving bowls. Keep this in fridge for 6 hours.
Second layer
Mango pulp – 2 mangoes
Sugar- 3 tbsp
Gelatin – 3/4 tsp
Method
Soak gelatin in 3 tbsp of water. Pass this through a sieve. Set this aside.
In a pan, add mango pulp, sugar, sieved gelatin and boil. Let it cool. Add this to first layer. Keep this in fridge. Allow it to set. Decorate with mango pieces.
Superb….looks simple and delicious..
Superb….looks simple and delicious..
They look divine!
a lovely dessert for Independence Day. Love the mango and coconut combination.
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Awesome one
Mango and coconut combo, delicious and the mango rose looks so beautiful..
Adipoli, love that you are writing the recipe in Malayalam too.
Adipoli, love that you are writing the recipe in Malayalam too.
Loved it….beautiful roses too..
Soothing and refreshing, how can anyone say not this lovely dessert?
The pana cotta looks very good. Like the mango rose that you have placed on it. Very nicely served.
This coconut mango panna cotta looks so pretty and so yummy!
tempting desert and nice presentation.
Sounds and look delicious!
This is such a lovely recipe! Love the presentation too!
Your Coconut Mango Panna Cotta looks beautiful and sounds delicious! Thank you for sharing it with us at the Hearth and Soul Hop.