Can I use frozen mango for Coconut Panna Cotta with Mango Puree?

Yes, you can use frozen mango for Coconut Panna Cotta with Mango Puree, and honestly, it works better than you might expect.

How long can Coconut Panna Cotta with Mango Puree stay fresh in the refrigerator?

Coconut Cotta with Mango Puree can stay fresh for about three days in the refrigerator if it is covered well. After three days, the texture starts to change.

Can I make Coconut Panna Cotta with Mango Puree without gelatin?

Yes, you can make Coconut Cotta with Mango Puree without gelatin if you prefer a vegetarian or vegan version. The most common substitute is agar agar powder, which is derived from seaweed and works as a plant based setting agent. The process is a little different though.

Why did my Coconut Cotta with Mango Puree not set properly?

If your Coconut Cotta with Mango Puree did not set, it usually comes down to one of two things. Either the gelatin was not bloomed properly, or the mixture was overheated. Gelatin needs time to soften in cold liquid before it can activate. Sprinkle it evenly over the coconut milk and cream, let it sit for five full minutes without stirring, and then gently warm it. If you pour gelatin straight into hot liquid, it will clump, and those clumps never dissolve.

Coconut Panna Cotta with Mango Puree: A Delicious Tropical Dessert You Can Make at Home

Description

Coconut Panna Cotta with Mango Puree is a creamy, tropical Thai-inspired dessert made from coconut milk and heavy cream, topped with smooth mango puree for a refreshing and elegant treat.

Ingredients

Scale

1 cup coconut milk (full-fat)
1 cup heavy cream
2 teaspoons gelatin powder
1/3 cup sugar
2 pandan leaves, knotted (optional)
2 ripe mangoes

Instructions

In a small saucepan, mix coconut milk and heavy cream together. Sprinkle the gelatin over the surface of the mixture and let it bloom for 5 minutes.
Add sugar and knotted pandan leaves. Turn the heat to medium-low and stir constantly until the sugar and gelatin dissolve completely. Do not boil.
Remove from heat and discard pandan leaves. Pour the mixture into small cups or ramekins. Refrigerate for 30 minutes to 2 hours until set.
Peel and cut the mangoes into large chunks. Blend until smooth to make the puree. Optionally, reserve small cubes of mango for garnish.
Top the chilled panna cotta with mango puree and fresh mango cubes before serving.

Notes

Use full-fat coconut milk for a rich and creamy texture.
Do not let the mixture boil; it can ruin the smooth consistency.
Allow enough chill time for the panna cotta to set properly before adding the mango layer.
You can substitute heavy cream with coconut cream for a dairy-free version.
For extra aroma, use pandan leaves when heating the coconut milk mixture.

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 27g
Sodium: 45mg
Fat: 22g
Saturated Fat: 18g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 4g
Cholesterol: 40mg

Keywords: Coconut Panna Cotta with Mango Puree, easy coconut panna cotta with mango puree, coconut panna cotta with mango puree no cream, mango coconut panna cotta recipe, mango panna cotta pudding recipe, coconut panna cotta masterchef