Coconut Cream Panna Cotta with Fresh Mango and Pistachio Crunch

Coconut Cream Panna Cotta with Fresh Mango and Pistachio Crunch

Servings: 6-8

Ingredients:

For the Coconut Cream Panna Cotta:

• 1 cup heavy cream
• 1/2 cup whole milk
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 cup unsweetened shredded coconut
• 1/4 cup coconut cream (full-fat canned)
• Pinch of salt

For the Fresh Mango:

• 2 ripe mangos, diced
• Juice of 1 lime

For the Pistachio Crunch:

• 1/4 cup chopped fresh pistachios
• 1 tbsp granulated sugar
• 1 tsp cinnamon powder

Instructions:

Coconut Cream Panna Cotta

1. In a medium saucepan, combine heavy cream, whole milk, granulated sugar, and vanilla extract. Heat over medium heat, stirring occasionally.
2. Once the mixture is hot but not boiling, remove from heat and stir in unsweetened shredded coconut and coconut cream. Let it steep for 10-15 minutes.
3. Strain the mixture into a clean bowl to remove the coconut solids. Stir in salt and let cool to room temperature.

Fresh Mango

1. In a separate bowl, mix together diced mango and lime juice. Set aside.

Pistachio Crunch

1. In a small pan, toast chopped pistachios over low heat for 2-3 minutes or until fragrant.
2. Remove from heat and mix in granulated sugar and cinnamon powder. Let cool completely.

Assemble the dessert:

• Spoon chilled coconut cream panna cotta into individual serving cups or ramekins.
• Top with fresh mango mixture.
• Sprinkle toasted pistachio crunch on top.
• Drizzle with honey, if desired.

Serve chilled and enjoy!