Coconut Panna Cotta Recipe

Bloom gelatin

Put 3 tablespoons cold water in a small bowl and sprinkle 1 tablespoon unflavored gelatin evenly over the surface. Let stand 5–10 minutes until the gelatin absorbs the water and becomes spongy.

Heat coconut mixture

In a small saucepan, combine 2 cups full-fat coconut milk, 1 cup heavy cream (or coconut cream), 1 tablespoon granulated sugar and a pinch of salt. Warm over medium heat, stirring, until steam rises and sugar dissolves. Do not let it boil — target just under a simmer (about 170–180°F / 75–82°C).

Incorporate gelatin

Remove the saucepan from heat. Add the bloomed gelatin to the warm coconut mixture and whisk until gelatin is completely dissolved and the mixture is smooth. If needed, return to very low heat for 30 seconds, whisking, but do not boil. Stir in 1 teaspoon vanilla extract.

Strain and pour

For the smoothest panna cotta, strain the mixture through a fine-mesh sieve into a clean measuring cup or bowl. Pour into 4 to 6 serving molds, ramekins or glasses (about 1/2 to 3/4 cup capacity each).

Chill

Cool to room temperature, then cover with plastic wrap and refrigerate until set, at least 4 hours and up to 48 hours. The panna cotta should be jiggly but hold its shape.

Prepare mango

Peel and dice ripe mango to yield about 1 cup flesh. Place the mango pieces in a blender or food processor with 1 tablespoon powdered (or caster) sugar and 1 teaspoon lime juice.

Blend and adjust texture

Blend until smooth. If the purée is very thick, add up to 1 tablespoon water to reach a sauce-like consistency. Taste and add a little more sugar or lime if needed.

Combine with passionfruit

Transfer the mango purée to a bowl and stir in 3 tablespoons passionfruit pulp (including seeds). If you prefer a seed-free sauce, reserve the seeds, press the pulp through a small sieve into the mango purée and discard the skins/seeds.

When panna cotta is fully set, spoon 1–2 tablespoons mango-passionfruit sauce over each panna cotta. Garnish with a sprinkle of toasted shredded coconut and a small mint leaf. Serve chilled.