Mango Coconut Panna Cotta
This silky coconut panna cotta sets up beautifully in individual glasses and is crowned with a vibrant fresh mango puree for a stunning and elegant dessert. It is dairy-free, naturally sweetened, and tastes incredibly luxurious.
A silky dairy-free coconut panna cotta topped with bright mango puree that sets in the fridge for an elegant dessert.
Nutrition per serving
Ingredients
panna cotta
topping
Instructions
Bloom the gelatin
Sprinkle the unflavored gelatin over cold water in a small bowl and let it sit for 5 minutes without stirring until it absorbs the water and becomes spongy. This step is called blooming and it is essential for proper setting.
Heat the coconut mixture
Pour the coconut milk and maple syrup into a small saucepan and warm over medium heat stirring constantly until it just begins to steam. Do not allow it to boil. Remove from heat and whisk in the bloomed gelatin until completely dissolved.
Pour and chill
Divide the coconut mixture evenly among 6 serving glasses or ramekins. Allow to cool at room temperature for 15 minutes then refrigerate uncovered for at least 4 hours until fully set and firm.
Make the mango topping
Blend the mango chunks and lime juice in a blender until completely smooth. Spoon the mango puree generously over each chilled panna cotta just before serving for the freshest flavor and color.
Substitutions
Common mistakes
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