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Coconut Panna Cotta with Mango Coulis

  • 1
  • Easy
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Recipe Ingredients

 
  • 5 sheets gelatine, each 11,5cm x 6,5cm 400ml tin coconut milk
  • 300ml whipping cream
  • 75g icing sugar
  • 2 ripe mangoes, pips removed, or 230g canned mangoes, drained finely grated zest of 1 lime
  • flaked coconut, to decorate, optional 

Recipe Directions

  1. Grease 6 x 150ml dariole moulds and set aside.
  2. Put gelatine in a bowl and cover with cold water. Soak for 5 minutes, lift out gelatine and squeeze to remove liquid.
  3. Pour coconut milk, cream, 2 tbsp icing sugar and gelatine into a medium pot over a medium heat. Stir until gelatine and sugar have dissolved. Take off heat; cool for 10 minutes. Divide among moulds. Chill for at least 4 hours, ideally overnight.
  4. To make coulis, whizz mango and remaining icing sugar in a food processor until smooth. (If you don’t have a processor, mash mango until smooth, then stir through icing sugar.) Sieve; stir through lime zest.
  5. To serve, dip base of each mould into a bowl of hot water for a few seconds and invert onto plates. Top each panna cotta with a little mango coulis and coconut flakes, if you like.
  GET AHEAD Make up to end of step 4 up to a day ahead. Keep panna cottas chilled and coulis in a sealed container in the fridge. Complete recipe to serve.   Each Serving About 1 300kJ, 22g fat (6g saturated), 23g carbohydrate (21g total sugars), 4g protein, 2g fibre

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