Best 2 Coconut Panna Cotta With Mango Lime Coulis Recipes

Indulge in a tropical symphony of flavors with our tantalizing Coconut Panna Cotta with Mango Lime Coulis. This delectable dessert combines the richness of coconut with the vibrant tang of mango and lime, creating a symphony of flavors that will transport your taste buds to paradise. The creamy panna cotta, made with coconut milk and cream, provides a velvety canvas for the vibrant mango lime coulis, a luscious sauce that bursts with tropical freshness. Served chilled, this dessert offers a perfect balance of sweetness and acidity, leaving you with a refreshing and satisfying finish. Accompanying this delightful panna cotta are two additional recipes that further elevate the tropical experience: a refreshing Mango Sorbet and a zesty Lime Curd. The sorbet, with its smooth and icy texture, provides a delightful contrast to the creamy panna cotta, while the lime curd, with its tangy and aromatic flavor, adds a burst of citrusy brightness. Together, these three recipes create a tropical masterpiece that will leave you craving for more.

Here are our top 2 tried and tested recipes!

COCONUT PANNA COTTA

Coconut Panna Cotta image

An elegant panna cotta, easy and tasty, ideal to prepare for an al fresco dinner. For a vegan version, replace the cream with coconut or soy cream.

Provided by ItalianaVera

Categories World Cuisine Recipes European Italian

Time 4h30m

Yield 6

Number Of Ingredients 7

Ingredients

1 cup coconut milk, divided
1 (.25 ounce) package unflavored gelatin
1 cup heavy cream
4 tablespoons white sugar
1 teaspoon vanilla extract
2 tablespoons coconut flour
1 tablespoon shredded coconut, or as needed

Steps:

Pour ¼ cup coconut milk into a bowl. Sprinkle gelatin powder on top. Let stand until softened, about 1 minute.
Combine remaining coconut milk, cream, sugar, and vanilla extract in a small saucepan over low heat. Cook and whisk constantly without simmering for 3 minutes. Add coconut flour. Continue cooking over low heat while stirring until smooth and lump free, 7 minutes longer.
Add gelatin mixture to the cream mixture and whisk vigorously to dissolve gelatin. Remove from heat and pass mixture through a fine sieve.
Wet an aluminum panna cotta mold with water and pour in cream mixture; wetting the mold first makes it easier to unmold later. Refrigerate at least 4 hours.
Flip panna cotta onto a serving plate, carefully unmold, and sprinkle the top with some coconut.

Nutrition Facts : Calories 267.2 calories, Carbohydrate 12.7 g, Cholesterol 54.3 mg, Fat 23.6 g, Fiber 1.7 g, Protein 3 g, SaturatedFat 17 g, Sodium 22.7 mg, Sugar 8.5 g

COCONUT PANNA COTTA WITH MANGO & GINGER NUTS

Coconut panna cotta with mango & ginger nuts image

Enjoy a creamy coconut panna cotta with mango slices, crushed ginger nut biscuits and lime zest. It's a gorgeous grown up dessert to end a summer menu

Provided by Melissa Thompson - Journalist and food writer

Categories Dessert

Time 30m

Number Of Ingredients 7

Ingredients

2 x 400ml cans full-fat coconut milk
60g golden caster sugar
200ml double cream
4 leaves of gelatine
10 ginger nut biscuits
400g can mango slices, or sliced fresh mango
1 lime, zested

Steps:

Pour the coconut milk into a saucepan and warm over a medium-high heat for about 20 mins, stirring frequently so it doesn't catch, until reduced by about a quarter (you need around 600ml remaining). Stir in the caster sugar to dissolve, then pour in the double cream. Meanwhile, soak the gelatine in a bowl of cold water for 10 mins. Squeeze out any excess liquid, then add to the coconut milk mixture, stirring until the gelatine has dissolved completely.
Divide the mixture between six-eight ramekins (about 140ml each) and set aside until the mixture has cooled. Chill for at least 3 hrs until set, or overnight.
Put the ginger nuts in a sandwich bag and use the end of a rolling pin to crush them to a rough powder. Divide the mixture between six to eight small plates, spreading thinly.
Prepare a bowl of warm water and dip the ramekins in to loosen the edges. Carefully turn them upside down in the middle of each plate and tap gently until freed.
Add a couple of mango slices beside each panna cotta, and sprinkle over the lime zest. Serve straightaway.

Nutrition Facts : Calories 398 calories, Fat 32 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 16 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium

Tips:

For a richer panna cotta, use heavy cream instead of milk.
If you don't have coconut milk, you can use regular milk or almond milk.
Be sure to chill the panna cotta for at least 4 hours, or overnight, before serving.
For a vegan panna cotta, use coconut cream instead of heavy cream and agar-agar powder instead of gelatin.
To make the mango-lime coulis, you can use fresh or frozen mango.
If you don't have lime juice, you can use lemon juice instead.
The coulis can be made ahead of time and stored in the refrigerator for up to a week.

Conclusion:

Coconut panna cotta with mango-lime coulis is a delicious and refreshing dessert that is perfect for any occasion. It is easy to make and can be made ahead of time, making it a great option for busy weeknights. The creamy panna cotta is perfectly complemented by the bright and tangy mango-lime coulis. This dessert is sure to be a hit with your family and friends.