Print

Creamy Mango Coconut Panna Cotta with Passionfruit Coulis

creamy mango coconut panna cotta - featured image
Print Recipe

A tropical, creamy dessert combining luscious mango and coconut panna cotta with a tangy passionfruit coulis. Light, refreshing, and perfect for summer gatherings or special occasions.

Ingredients

Scale
  • 2 cups (480 ml) full-fat coconut milk
  • 1 cup (240 ml) heavy cream
  • 1/2 cup (100 g) granulated sugar
  • 2 teaspoons powdered gelatin (or 4 gelatin sheets)
  • 1 cup (165 g) ripe mango, peeled and diced
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • 4 large passionfruits (about 1/2 cup pulp)
  • 1/4 cup (50 g) sugar
  • 1 tablespoon fresh lemon juice

Instructions

  1. Sprinkle 2 teaspoons of powdered gelatin over 1/4 cup (60 ml) of cold water in a small bowl. Let it bloom for 5-10 minutes until jelly-like. If using gelatin sheets, soften in cold water for 5 minutes.
  2. In a medium saucepan, combine 2 cups coconut milk, 1 cup heavy cream, and 1/2 cup sugar. Warm over medium heat, stirring occasionally, until sugar dissolves and mixture is hot but not boiling (about 5-7 minutes).
  3. Remove saucepan from heat. Add bloomed gelatin and whisk until completely dissolved.
  4. Add 1 cup diced mango and 1 teaspoon vanilla extract. Use an immersion blender or regular blender to puree until smooth and velvety.
  5. Optional: Strain mixture through a fine sieve for an ultra-smooth texture.
  6. Divide mixture evenly among 6 ramekins or silicone molds. Let cool to room temperature (~20 minutes), cover with plastic wrap, and refrigerate for at least 4 hours or overnight.
  7. For the passionfruit coulis, scoop pulp from 4 passionfruits into a small saucepan. Add 1/4 cup sugar and 1 tablespoon lemon juice. Heat gently over low heat, stirring until sugar dissolves (3-5 minutes). Let cool and strain if desired.
  8. To serve, dip ramekins in warm water for 5 seconds, invert onto plates, and spoon passionfruit coulis over each panna cotta.

Notes

Always bloom gelatin properly to avoid lumps. Use ripe mangoes for natural sweetness. Keep coconut milk and cream mixture below boiling to preserve texture. Chill panna cotta for at least 4 hours or overnight for best set. Warm ramekins briefly in water to unmold cleanly. For dairy-free, substitute heavy cream with coconut cream. Agar-agar can replace gelatin for vegan version but yields firmer texture.

Nutrition

Keywords: panna cotta, mango panna cotta, coconut panna cotta, passionfruit coulis, tropical dessert, easy dessert, summer dessert, creamy dessert

Find it online: https://lirafood.com/creamy-mango-coconut-panna-cotta-recipe-easy-homemade-dessert-with-passionfruit-coulis/