AuthorFahima Zahid
DifficultyIntermediate
Coconut Pannacotta
Yields2 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins
Ingredients for Coconut Pannacotta
Mango Coulis
1

Add the coconut milk, cream and sugar to a saucepan. Bring it to a simmer while stirring constantly. Remove it from the heat and allow it to cool.

2

While cooling, dissolve 1 tablespoon gelatin in ¼ cup of hot water. Pour the gelatin mixture into the cream mixture and stir until it's well combined.

3

Pour equal amounts of the mixture into the glasses or containers of your choice, and place them in the fridge for 2 hours to set.

4

To prepare Mango Coulis, slice up 2 mangoes, remove the flesh with a spoon, and place it in a blender. Add in 2 tbsp sugar and 1/2 cup orange juice. Blend until a puree forms.

5

Add about ½ inch of the puree over the set pannacotta, place it back in the fridge, and allow it to set for half an hour or so.

6

While serving sprinkle some desiccated coconut.

CategoryCuisineCooking MethodDiet

Ingredients

Ingredients for Coconut Pannacotta
Mango Coulis

Directions

1

Add the coconut milk, cream and sugar to a saucepan. Bring it to a simmer while stirring constantly. Remove it from the heat and allow it to cool.

2

While cooling, dissolve 1 tablespoon gelatin in ¼ cup of hot water. Pour the gelatin mixture into the cream mixture and stir until it's well combined.

3

Pour equal amounts of the mixture into the glasses or containers of your choice, and place them in the fridge for 2 hours to set.

4

To prepare Mango Coulis, slice up 2 mangoes, remove the flesh with a spoon, and place it in a blender. Add in 2 tbsp sugar and 1/2 cup orange juice. Blend until a puree forms.

5

Add about ½ inch of the puree over the set pannacotta, place it back in the fridge, and allow it to set for half an hour or so.

6

While serving sprinkle some desiccated coconut.

Coconut Pannacotta with Mango Coulis