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Coconut Panna Cotta with Mango Salsa

Coconut panna cotta with mango salsa

Published: March 25, 2015 at 3:08 pm
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  • Preparation and cooking time
    • Total time
    • + chilling and infusing
  • Easy
  • Serves 6

This classic Italian dessert of cream gently set with gelatine is given a tropical twist by infusing the cream with coconut and topping with a zingy mango and passionfruit salsa

Nutrition:
NutrientUnit
kcal812
fat69.5g
carbs40.8g
fibre3.4g
protein6.3g
salt0.1g
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Make this coconut panna cotta with mango salsa, then check out our vanilla panna cotta, passion fruit panna cotta, white chocolate panna cotta and more Italian-style dessert recipes. For more expert tips, read our recipe guide on how to make panna cotta.

Ingredients

  • 450ml double cream
  • 400ml (or buy 3 × 160ml tins) coconut cream
  • 85g fresh coconut chunks, roughly chopped
  • a little to oil the tins sunflower oil
  • 4 leaf gelatine sheets
  • 100g golden caster sugar, plus 1 tbsp to serve
  • 2 large mangoes, ripe
  • 2 limes, both juiced plus zest from 1
  • 1 tbsp icing sugar
  • 2 passion fruit, ripe
  • a handful to serve toasted coconut shavings, if you like

Method

  • STEP 1

    Put the creams and coconut chunks into a pan. Gently bring it to the boil, then set aside to cool and infuse for at least 1 hour.

  • STEP 2

    Lightly oil the insides of 6 dariole or pudding moulds with sunflower oil. Soak the gelatine in cold water. Sieve the cooled, creamy mixture into a new pan, add the caster sugar and heat, stirring, until the sugar has dissolved. Drain the softened gelatine very well and stir into the cream until dissolved. Divide the mixture between the moulds, leave it to cool to room temperature, then cover and chill overnight.

  • STEP 3

    To make the salsa, cut and dice the fleshy cheeks from each mango. Cut the flesh around the stones and whizz to a purée with the lime juice and 1 tbsp icing sugar. Mix the purée with the pulp from the passion fruit, zest from 1 lime and diced mango.

  • STEP 4

    Dip each dariole in boiling water for a second to loosen, then turn each panna cotta out onto a plate. Top with coconut shavings and serve with the mango salsa.

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