Mango and Coconut Panna Cotta
Submitted by Paul on February 8, 2015 - 2:00pm
Ingredients:
for Cream Layer
- 1 can (14 oz) coconut milk unsweetened
- 1/4 cup sugar
- 1teaspoon vanilla extract
- 1-1/2 teaspoon agar-agar
for Mango Layer
- 1-1/2 cup mango puree, (I used 1-1/2 mango, mango should not be over ripe)
- 2 teaspoons lemon juice
- 1/4 cup sugar use as needed depend on sweetness of mango
- 1-1/2 teaspoon agar-agar
Course:
Dessert
Serves:
8
Method:
For Cream Layer
- In a sauce pan add the coconut milk and sugar, bring it to boil over medium heat. Boil for 3-4 minutes.
- Dissolve agar-agar in two tablespoons of luke warm water, add agar-agar and vanilla to coconut milk, boil for about 2 minutes, mixing continuously making sure there are no lumps. Turn off the heat.
- Whisk the milk for a few minutes and pour into the dish. Let this sit for about 25 minutes before adding the mango layer. Note: as coconut will cool it will be getting firm like jello, before adding the mango layer coconut layer should be firm but not settled all the way completely.
For Mango Layer
- In a sauce pan add the mango puree, sugar and lemon juice and bring it to boil over medium heat. Boil for 2-3 minutes.
- Dissolve agar-agar in two tablespoons of luke warm water, add agar-agar to the mango pulp, boil for about 2 minutes mixing continuously, making sure there are no lumps.
- Turn off the heat, whisk for few minutes.
- Pour the mango puree over coconut, coconut milk should be little firm.
- Refrigerate for about three hours before serving. Slice the panna cotta in individual serving pieces. White and yellow makes this look beautiful.
- Mango panna cotta can be refrigerated for 5-6 days. Enjoy!