Ingredients
- Heavy cream: 2 cups
- Coconut milk (full-fat): 1 cup
- Granulated sugar: 1/2 cup
- Unflavored gelatin powder: 2 1/2 teaspoons
- Cold water: 2 tablespoons
- Vanilla extract: 1 teaspoon
- Ripe mangoes, peeled and diced: 2 cups
- Lime juice: 1 tablespoon
Instructions
- Step 1: In a small bowl, sprinkle the gelatin powder over the cold water and let it bloom for 5-10 minutes. This will soften the gelatin and prevent clumps.
- Step 2: In a medium saucepan, combine the heavy cream, coconut milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is steaming but not boiling. Remove from heat.
- Step 3: Add the bloomed gelatin to the warm cream mixture and stir until completely dissolved. Stir in the vanilla extract.
- Step 4: Divide the panna cotta mixture evenly among 4-6 serving glasses or ramekins. Cover with plastic wrap, pressing it gently onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until set.
- Step 5: To make the mango topping, combine the diced mangoes and lime juice in a blender or food processor. Process until smooth.
- Step 6: Before serving, spoon the mango puree over the chilled panna cotta. Garnish with extra diced mango if desired.
Notes
- Store leftover panna cotta covered in the refrigerator for up to 3 days, but add the mango topping just before serving to prevent it from becoming soggy.
- While reheating isn't recommended, if you must, gently warm individual portions in a water bath to loosen before unmolding; however, the texture may change.
- For an elegant presentation, dip the bottom of each ramekin briefly in warm water to loosen the panna cotta before inverting it onto a plate, then top with the mango puree.
- To intensify the coconut flavor, lightly toast unsweetened shredded coconut in a dry pan and sprinkle it on top along with the mango for added texture and aroma.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American