Coconut Mango Panna Cotta

Happy Independence day to all my readers and blogger friends. 

Mango coconut Panna cotta is a simple and delicious dessert made with thick coconut milk, fresh cream, mango puree and gelatin. Top the Panna cotta with fresh mango pieces and mint leaves for a refreshing bite.



Ingredients


First layer

 



Thick 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.















17 thoughts on “Coconut Mango Panna Cotta”

  1. Your Coconut Mango Panna Cotta looks beautiful and sounds delicious! Thank you for sharing it with us at the Hearth and Soul Hop.

    Reply

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