CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Mango And Coconut Panna Cotta

1

  • Overview
  • Ingredients
    14 items
  • Directions

Indulge in the delightful flavors of mango and coconut with this Mango and Coconut Panna Cotta. A creamy mango layer sits atop a luscious coconut layer, creating a tropical dessert that’s both elegant and delicious.

  • 2 mangoes
  • 5ml lemon juice
  • 4 gelatine sheets
  • 500ml cream
  • 80ml milk
  • 125g castor sugar

Coconut Layer

  • 1 tin coconut cream
  • 60ml castor sugar
  • Few drops coconut essence
  • 2 gelatine sheets

For Serving

  • Mango
  • Toasted coconut flakes
  • Fresh mint

  • Puree mango and lime juice together.
  • Soak the gelatin leaves in cold water for 5 minutes.
  • Heat the milk, cream and castor sugar and gently simmer for 5 minutes. Remove from heat.
  • Remove the gelatin sheets from the cold water, squeeze out any excess water and add to the cream mixture. Stir to dissolve.
  • Pour in the mango puree, mix well and strain through a sieve. Pour into 6 lightly oiled moulds or pour into 6 parfait glasses which can be used for serving.
  • Refrigerate until set. (±4 hours)

TO MAKE THE COCONUT PANNA COTTA LAYER

  • Soak the gelatin leaves in cold water for 5 minutes.
  • Heat the coconut cream, castor sugar and coconut essence and bring to a gently simmer. Remove from the heat.
  • Remove the gelatin sheets from the cold water, squeeze out any excess water and add to the warm coconut cream mixture. Stir to dissolve.
  • Pour the coconut cream mixture on top of the mango panna cotta – divide it evenly and place in refrigerator to set (1 hour).

TO SERVE

  • Top with mango slices, toasted coconut flakes and mint.
  • TIP: Take out of the refrigerator 30 minutes before serving – the texture will be lovely and soft.