29 January, 2016
Coconut panna cotta
Even though I call this ‘panna cotta’ (which means cooked cream in Italian), there is no cream involved in this recipe. A much appropriate name would be ‘coconut jelly’… err which doesn’t sound very appetizing on the other hand. Despite what it is called, this is one of my favourite desserts ever since I first tried it. This is so refreshing and a perfect way to end a warm hearty meal.
What is so good about this, is that only three ingredients (if we count gelatine as well that is) go into making this silky smooth dessert. And it is very easy to make yet looks rather classic and sophisticated on a plate.
Mango salsa can be optional but, the two flavours go so well together, that it would be an injustice to not pair these two. Feel free to use your favourite mango but make sure it is ripe. Add some lemon or lime zest to the mango salsa and that will add another dimension to this simple dessert.
The nice and juicy flesh of the mango adds some extra sweetness and freshness, balancing the richness just right.
I used coconut cream that’s comes in 400ml cans. You could use ‘coconut milk’ which is thinner than cream, but the resulting panna cotta would be less stable, very fragile and bit difficult to unmold. You might be able to thicken it by adding some fresh cream, but I haven’t tested it yet.
The other most important ingredient is the palm sugar. I try to substitute sugar with palm sugar whenever it is possible, especially when it comes to desserts. It is a natural sugar which is not refined and thus contains nutrients and also considered low-glycaemic. The caramel taste and the natural brown colour are all the more reasons to use it often. If you can’t get your hands on some, it is ok to use any other sugar. Swap with about 1/3 cups of sugar and feel free to adjust sweetness to your liking.
Enough talking and let’s get started!
- 400ml coconut cream
- 1 1/2 cakes of palm sugar (70g)
- 1 tbsp. gelatine powder
- 1/3 cup luke warm water
- A fresh ripe mango to serve
- 1 tsp. lemon zest
- Prepare 4 or 5 panna cotta molds.
- Sprinkle the gelatine powder over the luke warm water and give a quick mix. Let the gelatine bloom.
- In the meantime, roughly chop the palm sugars.
- Place coconut cream in a saucepan, add the sugar and bring to a boil while stirring all the way. Do not let it boil away. Take it off the heat when it just started to boil. Keep stirring until sugar is melted.
- Add the gelatine and stir well for a minute.
- Strain the mixture to make sure no lumps are present.
- Fill the molds, let it cool for a few minutes and then cover and refrigerate for at least 5 hours.
- Make the mango salsa, by pealing and cutting the flesh in to cubes and tossing with the lemon zest.
- Once panna cotta is set, unmold on to a plate and serve with a spoonful of mango salsa.
- Use a tip of a knife to help release the panna cotta from the mold.