Coconut Panna Cotta?! Yes please. [TO EDIT]

Hey Giaotornomers, it’s me again. I’ve been pretty obsessed with mangoes lately so I decided, heck it let’s make a Coconut Panna Cotta with Mango and Passionfruit accompaniments! I’m very inspired by Thai Mango Sticky Rice but I’m not so much a fan of glutinous rice so… why not incorporate the same flavours into a Panna Cotta instead right?! Damn I love bastardizing classic recipes - I should totally make this into a career.

So instead of the traditional heavy cream, we will be substituting it for coconut milk instead. I must emphasize that it HAS to be coconut milk and not cream as the thickness of cream would make your dessert a tad too thick (you’d ideally want a delicate balance between custardy smooth and jello-like for a fantastic Panna Cotta).

We’ll be pairing it with freshly cut mangoes and Passionfruit Coulis, a tangy pairing to balance out the overall sweetness of the dessert. If you haven’t already known by now - I don’t exactly like my desserts overly sweet so do feel free to increase the sugar content if you feel it may be ‘lacking’. Alternatively, you could also switch out the Passionfruit puree for Mango puree instead if you’re not a fan of the former. You should reduce the caster by approximately one-third of it if you’re doing that though, as mangoes are by default already very sweet.

Without further ado, let’s get started.

Passionfruit Coulis

400ml Frozen Passionfruit Puree

150g Caster Sugar

1tsp Lemon Juice

2 cups water x 1 tablespoon powder: blend 5 min = Xanthan Gel

Mango Streusel

Coconut Panna Cotta

Assembly

Fresh Mangoes