Mango and Coconut Panna Cotta

A tropical twist on the classic Italian dessert, this mango and coconut panna cotta is a creamy, rich, and refreshing treat. The vibrant mango puree adds a burst of fruity sweetness, while the toasted coconut adds a touch of nutty crunch. This panna cotta is perfect for a summer party or a special occasion.

Panna cotta is a classic Italian dessert that is typically made with cream, sugar, and gelatin. However, this recipe uses coconut milk instead of cream, which gives the panna cotta a lighter and more refreshing flavor. The mango puree adds a tropical twist, and the toasted coconut adds a touch of nutty crunch. This panna cotta is the perfect dessert for a summer party or a special occasion.

Prep time: 10 | Cook time: 10 | Serves: 4

Ingredients

• 1 (14 ounce) can of coconut milk
• 1/2 cup pure maple syrup
• 1/4 cup mango puree
• 1 tablespoon grated fresh ginger
• 1 teaspoon vanilla extract
• 2 teaspoons agar agar powder
• 1/4 cup chopped toasted coconut
• Mango slices, for garnish (optional)

Instructions

1. In a medium saucepan, whisk together the coconut milk, maple syrup, mango puree, ginger, and vanilla extract.
2. Sprinkle the agar agar powder over the mixture and whisk until dissolved.
3. Bring the mixture to a simmer over medium heat, stirring constantly.
4. Reduce heat to low and simmer for 5 minutes, or until the mixture has thickened.
5. Remove from heat and let cool slightly.
6. Pour the mixture into four individual ramekins or molds.
7. Refrigerate for at least 4 hours, or overnight.
8. To serve, dip the ramekins in hot water for a few seconds to loosen the panna cotta, then invert onto plates.

Why It Works

• The coconut milk gives the panna cotta a lighter and more refreshing flavor than traditional panna cotta made with cream.
• The mango puree adds a burst of fruity sweetness to the panna cotta.
• The toasted coconut adds a touch of nutty crunch to the panna cotta.