📝 About This Recipe
Transport your senses to a sun-drenched island with this velvety-smooth Coconut Panna Cotta, a tropical twist on the classic Italian 'cooked cream.' By substituting traditional dairy with rich coconut milk and infusing it with aromatic vanilla, we create a dessert that is naturally lactose-free yet incredibly decadent. The star of the show is the vibrant mango-lime coulis, which provides a bright, acidic counterpoint to the luscious, nutty sweetness of the coconut cream.
🥗 Ingredients
Panna Cotta Base
- 27 ounces Full-fat coconut milk (two standard cans, do not use 'light' versions)
- 1/2 cup Granulated sugar (adjust slightly based on desired sweetness)
- 1 tablespoon Powdered gelatin (unflavored)
- 3 tablespoons Cold water (for blooming the gelatin)
- 1 teaspoon Vanilla bean paste (or one fresh vanilla bean, scraped)
- 1 pinch Sea salt (to balance the richness)
- 1/4 teaspoon Coconut extract (optional, for a deeper nutty aroma)
Mango-Lime Coulis
- 2 cups Ripe mango (peeled and cubed)
- 2 tablespoons Fresh lime juice (about 1 large lime)
- 1 tablespoon Agave nectar (or honey)
- 1/2 teaspoon Fresh ginger (finely grated)
Garnish
- 1/4 cup Toasted coconut flakes (unsweetened)
- 6 pieces Fresh mint leaves (for a pop of color)
- 2 tablespoons Macadamia nuts (roughly chopped)
👨🍳 Instructions
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1
In a small bowl, sprinkle the powdered gelatin evenly over the 3 tablespoons of cold water. Let it sit for 5-10 minutes to 'bloom' until it becomes a thick, sponge-like consistency.
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2
In a medium saucepan, combine the full-fat coconut milk and granulated sugar over medium heat.
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3
Whisk the coconut milk continuously as it heats to ensure the coconut solids and liquid are fully emulsified into a smooth liquid.
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4
Bring the mixture to a gentle simmer (do not let it reach a rolling boil). Once simmering, stir in the vanilla bean paste, coconut extract, and a pinch of sea salt.
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5
Remove the saucepan from the heat. Add the bloomed gelatin to the hot coconut mixture and whisk vigorously until the gelatin is completely dissolved and no streaks remain.
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6
Lightly grease six ramekins or dessert glasses with a tiny amount of neutral oil (like coconut oil) if you plan on unmolding them later.
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7
Divide the coconut mixture evenly among the prepared ramekins. Leave about half an inch of space at the top for the fruit sauce.
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8
Allow the ramekins to cool to room temperature on the counter for about 30 minutes, then cover with plastic wrap and refrigerate for at least 4-6 hours, or ideally overnight, until set.
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9
To make the coulis, place the cubed mango, lime juice, agave nectar, and grated ginger into a blender or food processor.
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10
Pulse until completely smooth. If you prefer a very refined sauce, press the puree through a fine-mesh sieve to remove any mango fibers.
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11
Transfer the coulis to a small jar and refrigerate until you are ready to serve the dessert.
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12
When ready to serve, if unmolding: dip the bottom of each ramekin in warm water for 5 seconds, run a thin knife around the edge, and invert onto a plate.
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13
Spoon a generous layer of the mango-lime coulis over the top of each panna cotta.
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14
Garnish with a sprinkle of toasted coconut flakes, chopped macadamia nuts, and a single mint leaf for a professional finish.
💡 Chef's Tips
Always use full-fat canned coconut milk; the carton versions meant for drinking are too thin and won't set with the right creamy texture. To prevent a 'skin' from forming on the panna cotta, press plastic wrap directly onto the surface of the liquid before refrigerating. If your mangoes aren't perfectly ripe, add an extra teaspoon of agave or honey to the coulis to balance the tartness. For a vegan version, you can substitute the gelatin with 1.5 teaspoons of agar-agar powder, but ensure you boil the mixture for 2 minutes to activate it. Avoid over-heating the gelatin; adding it to liquid that is boiling rapidly can sometimes weaken its thickening power.
🍽️ Serving Suggestions
Pair with a chilled glass of late-harvest Riesling or a sweet Moscato d'Asti. Serve alongside a crisp almond tuile cookie for a delightful textural contrast. For a brunch setting, serve with a side of fresh passion fruit or sliced dragon fruit. A small glass of iced lemongrass tea makes for a refreshing, non-alcoholic accompaniment. For a modern look, set the panna cotta in tilted martini glasses for a dramatic diagonal layer.