Mango and Coconut Cream Panna Cotta

A refreshing twist on the classic panna cotta, this recipe incorporates the sweetness of mango and the creaminess of coconut. Perfect for a hot summer day.

Servings:

8-10 servings

Ingredients:

For the Coconut Cream:

• 1 cup heavy cream
• 2 tablespoons unsweetened shredded coconut
• 2 tablespoons granulated sugar
• 1/4 teaspoon kosher salt
• 1 tablespoon vanilla extract

For the Mango Compote:

• 2 ripe mangos, diced
• 2 tablespoons honey
• 1 tablespoon lime juice
• 1/4 cup chopped fresh mint leaves

For the Panna Cotta:

• 1 cup heavy cream
• 1/2 cup whole milk
• 1/4 cup granulated sugar
• 1 teaspoon kosher salt
• 1 teaspoon vanilla extract

Instructions:

Prepare the Coconut Cream:

In a medium saucepan, combine the heavy cream, unsweetened shredded coconut, granulated sugar, and kosher salt. Heat over medium heat, whisking constantly, until the mixture is hot but not boiling.

Remove from heat and stir in vanilla extract.

Let cool to room temperature.

Prepare the Mango Compote:

In a blender or food processor, puree the diced mango with honey, lime juice, and chopped fresh mint leaves until smooth. Strain through a fine-mesh sieve into a bowl.

Prepare the Panna Cotta:

In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and kosher salt. Heat over medium heat, whisking constantly, until the mixture is hot but not boiling.

Remove from heat and stir in vanilla extract.

Let cool to room temperature.

Assemble the Panna Cotta:

Pour a layer of coconut cream into 8-10 small individual serving cups or ramekins. Top with a layer of mango compote. Spoon a dollop of panna cotta on top of the mango layer.

Refrigerate for at least 4 hours, or until set.

Serve chilled, garnished with toasted coconut flakes and fresh mint leaves if desired.