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Coconut and mango panna cotta
A tropical and sweet marriage between mango and coconut - a dessert that will take you right to the beach.
Prep Time
20
minutes
mins
Cook Time
10
minutes
mins
Setting time
3
hours
hrs
Total Time
3
hours
hrs
30
minutes
mins
Course:
Dessert
Cuisine:
Tropical
Keyword:
Coconut, dessert, Mango, panna cotta
Servings:
6
serves
Ingredients
Mango jelly
170
g
frozen mango
60
ml
water
20
g
caster sugar
1/2
sachet
gelatin
(6 g)
60
ml
cold water
Panna cotta
400
ml
coconut milk
(1 can)
100
ml
double cream
70
g
caster sugar
1
sachet
gelatin
80
ml
cold water
Instructions
Make the mango jelly
Puree the frozen mango and 60 ml of water in a blender until smooth.
Add mango puree and sugar to a small saucepan and bring to the boil.
Dissolve the gelatin in the cold water and let it sit for 5 minutes.
Take the mango puree off the heat and stir in the gelatin/water mix until fully distributed. Make sure there are no lumps.
Distribute evenly into six tall dessert bowls or tall glasses. Let it set in the fridge for at least an hour.
Make the panna cotta
In a sauce pan, heat up the coconut milk, double cream and sugar until the sugar has dissolved. Bring to a simmer.
Dissolve the gelatin in the cold water and let it sit for 5 minutes.
Take the coconut mix off the heat and whisk in the gelatin/water until no lumps are evident. Let it cool down for 10 minutes.
When the mango jelly has fully set, pour the panna cotta mix over the jelly, then place into the fridge for at least 2 hours or until set.
Decorate with mango pieces, shaved coconut and if you like, a bit of mint.
Bon appetit!