Coconut Panna Cotta with Mango Puree

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5 from 1 vote

Coconut Panna Cotta with Mango Puree

This chilled dessert features the delicious flavors of Mango Sticky Rice without any of the fuss!

Prep Time10

Cook Time10

Chill Time2

Total Time2 20

Course: Dessert

Cuisine: Thai

Servings:

Calories: 427kcal

Author: Rachel

Ingredients

Coconut Panna Cotta

1 cup coconut milk
1 cup heavy cream
2 teaspoons gelatin
⅓ cup sugar
2 pandan leaves

Mango Puree

2 mangoes

Instructions

Bloom the Gelatin: Mix coconut milk and heavy cream together in a small saucepan. Sprinkle the gelatin on top of the milk mixture and let it bloom for 5 minutes.
Cook until Smooth: Add the sugar and knotted pandan leaves (if using). Turn the heat on to medium-low and stir constantly to help the sugar and gelatin dissolve.¹
Chill the Panna Cotta: Remove the pan from the heat, and take the pandan leaves out. Pour the mixture into small cups² and allow to set in the refrigerator for 30 minutes to 2 hours.3
Top with Mango Puree: Peel and cut a mango into large chunks. Put the chunks into a blender and blend until smooth.4 Top the chilled panna cotta with mango puree, and small cubes of mango if you like.

Notes

1: To help break up clumps, you may want to use the back of your spoon and mush some of the gelatin against the side of the pan while stirring.

2: This recipe makes the perfect amount to fill 4 Oui yogurt cups. I'd recommend filling them ¾ of the way, leaving at least ¼ of the cup for the mango puree.

3. If you want a more pudding-like consistency, chill for approximately 30 minutes. If you want a firmer texture, allow the panna cotta to chill for at least an hour or two. To unmold the panna cotta, you'll want it to chill for at least 4 hours or up to overnight.

4: If your mango isn't as sweet as you'd like, feel free to add some white granulated sugar to the blended puree until you reach your desired sweetness level.

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