Coconut Panna Cotta with Mango Salsa is a delightful dessert that’s both refreshing and easy to make. This creamy, tropical treat is perfect for any occasion, from a casual weeknight dinner to a more elegant gathering. The smooth, silky panna cotta pairs perfectly with the sweet and tangy mango salsa, creating a symphony of flavors and textures that will leave you wanting more.
Why You Will Love This Recipe
This Coconut Panna Cotta with Mango Salsa recipe is special because it's surprisingly simple to create a sophisticated dessert. The panna cotta itself requires just a few ingredients and minimal cooking time. The mango salsa adds a burst of freshness and vibrant color, making it a visually stunning and palate-pleasing dish. It's also a naturally gluten-free dessert option, making it a great choice for those with dietary restrictions. Plus, you can prepare the panna cotta ahead of time, making it perfect for entertaining.
Ingredients
- 2 cups coconut milk (full-fat)
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 2 teaspoons powdered gelatin
- 2 tablespoons cold water
- 1 teaspoon vanilla extract
For the Mango Salsa:
- 2 ripe mangoes, diced
- 1/2 red bell pepper, diced
- 1/4 red onion, finely diced
- 1 jalapeño, seeded and minced (optional)
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1/4 teaspoon salt
Step-by-Step Instructions
1. Prepare the Gelatin
In a small bowl, sprinkle the powdered gelatin over the cold water. Let it sit for about 5-10 minutes to soften, also known as blooming. This step is important because it helps the gelatin dissolve evenly and prevents clumps.
2. Heat the Coconut Milk and Cream
In a medium saucepan, combine the coconut milk, heavy cream, and sugar. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is just simmering. Do not boil! You should see small bubbles forming around the edges of the pan.
3. Dissolve the Gelatin
Remove the saucepan from the heat and add the bloomed gelatin. Stir until the gelatin is completely dissolved. Make sure there are no lumps. A smooth mixture is key for a silky panna cotta.
4. Add Vanilla Extract
Stir in the vanilla extract. This adds a nice, warm flavor to the panna cotta.
5. Pour into Molds
Pour the mixture into individual serving glasses or ramekins. I usually fill them about 3/4 full.
6. Chill
Cover the glasses or ramekins with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the panna cotta to set completely. You'll know it's ready when it's firm to the touch but still has a slight jiggle.
7. Prepare the Mango Salsa
While the panna cotta is chilling, prepare the mango salsa. In a medium bowl, combine the diced mangoes, red bell pepper, red onion, jalapeño (if using), and cilantro.
8. Add Lime Juice and Salt
Add the lime juice and salt to the mango salsa. Gently toss everything together to combine.
9. Chill the Salsa
Cover the mango salsa and refrigerate until ready to serve. This allows the flavors to meld together nicely.
10. Assemble and Serve
Just before serving, spoon the mango salsa over the chilled Coconut Panna Cotta.
Serving Suggestions
Coconut Panna Cotta with Mango Salsa is a versatile dessert that can be enjoyed in many ways. Consider serving it as a light and refreshing end to a spicy meal, such as Thai curry or grilled chicken with a chili rub. The cool, creamy panna cotta and the sweet-tangy salsa will help balance the heat.
For presentation, you can garnish with a sprig of fresh mint or a sprinkle of toasted coconut flakes. This not only adds a pop of color but also enhances the tropical flavors of the dessert.
This dessert is perfect for summer gatherings, potlucks, or even a simple weeknight treat. Its vibrant flavors and elegant presentation make it a crowd-pleaser for any occasion.
Storage and Reheating
The Coconut Panna Cotta can be stored in the refrigerator for up to 3 days. Make sure to keep it covered with plastic wrap to prevent it from absorbing any odors. The mango salsa is best enjoyed fresh but can also be stored in the refrigerator for up to 2 days in an airtight container. However, keep in mind that the mangoes may release some liquid over time.
Reheating is not recommended for panna cotta, as it can affect the texture. It's best served chilled. The mango salsa should also be served cold; do not reheat it.
Key Details
- Prep Time: 20 minutes
- Chill Time: 4 hours (minimum)
- Servings: 6
- Equipment:
- Small bowl
- Medium saucepan
- Whisk
- Serving glasses or ramekins
Coconut Panna Cotta with Mango Salsa
Ingredients
- 2 cups coconut milk full-fat
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 2 teaspoons powdered gelatin
- 2 tablespoons cold water
- 1 teaspoon vanilla extract
- 2 ripe mangoes diced
- 1/2 red bell pepper diced
- 1/4 red onion finely diced
- 1 jalapeño seeded and minced (optional)
- 1/4 cup fresh cilantro chopped
- 2 tablespoons lime juice
- 1/4 teaspoon salt
Instructions
- Prepare the Gelatin: In a small bowl, sprinkle the powdered gelatin over the cold water. Let it sit for about 5-10 minutes to soften, also known as blooming.
- Heat the Coconut Milk and Cream: In a medium saucepan, combine the coconut milk, heavy cream, and sugar. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is just simmering. Do not boil!
- Dissolve the Gelatin: Remove the saucepan from the heat and add the bloomed gelatin. Stir until the gelatin is completely dissolved.
- Add Vanilla Extract: Stir in the vanilla extract.
- Pour into Molds: Pour the mixture into individual serving glasses or ramekins.
- Chill: Cover the glasses or ramekins with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- Prepare the Mango Salsa: While the panna cotta is chilling, prepare the mango salsa. In a medium bowl, combine the diced mangoes, red bell pepper, red onion, jalapeño (if using), and cilantro.
- Add Lime Juice and Salt: Add the lime juice and salt to the mango salsa. Gently toss everything together to combine.
- Chill the Salsa: Cover the mango salsa and refrigerate until ready to serve.
- Assemble and Serve: Just before serving, spoon the mango salsa over the chilled Coconut Panna Cotta.
