Coconut Panna Cotta With Mango Lime Coulis Recipes
COCONUT PANNA COTTA WITH MANGO-LIME COULIS
Steps:
- Lightly but completely oil five ½-cup ramekins (or use cooking spray). Whisk coconut milk into a small saucepan; stir in agar flakes. Let rest for 10 minutes. Split vanilla bean lengthwise and scrape seeds into coconut milk. Add vanilla pod, too. Bring to a full boil (entire surface, not just edges). Reduce heat and simmer, whisking constantly, until agar is mostly dissolved, about 10 minutes. Remove from heat and strain into a bowl, using a fine-mesh strainer; press lightly. Discard any solids. Whisk 4 tablespoons honey into strained coconut milk. Add yogurt and a generous pinch of salt; whisk until smooth. Pour into prepared ramekins and chill, covered, at least 1½ hours. In a blender, combine remaining 1 tablespoon honey, lime zest and juice, and mango; purée until smooth. Run a knife around edge of ramekins. Invert onto serving plates. Spoon 2 tablespoons mango-lime coulis (sauce) over each. Garnish with papaya slices. Serve with remaining coulis on the side.
COCONUT PANNA COTTA WITH MANGO & GINGER NUTS
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
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
COCONUT PANNA COTTA
Cool, rich, smooth and refreshing. Perfect end to a spicy Thai dinner outside on the porch. Fast mango puree is easy to make - just puree a can of mango. Chopped fresh mango is certainly a welcome addition too. From Taste of Thai. Note - this is best if allowed to set in refrigerator overnight Found the error resulting in the yucky gummi coconut! Use a 1/4 ounce packet of gelatin - not the 1 1/4 ounces the Zaar recipe elf transformed 1 1/4 ounce packet into! Recipe is now corrected & will not yield gummi coconut any more!
Provided by Busters friend
Categories Dessert
Time 10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Add 1/4 cup very cold water to a bowl. Sprinkle water with gelatin. Set aside to soften 5 minutes or so.
- Meanwhile, in a medium saucepan add Coconut Milk, sugar and salt. Stirring, bring to a boil. Remove from heat.
- Stirring, add gelatin mixture to Coconut Milk. Mix until gelatin is completely dissolved. Divide coconut milk mixture among custard cups and cool. Cover with plastic wrap and refrigerate until set, 4 hours or more, preferably overnight.
- Serve right from custard cups; or unmold by running a small knife around edges and dipping cups in hot water for 20 seconds.
- Invert cups onto plate and top with chopped, or puréed mango.
Nutrition Facts : Calories 325.5, Fat 23.6, SaturatedFat 20.9, Sodium 118.1, Carbohydrate 27.8, Fiber 2.9, Sugar 24.8, Protein 4.9
COCONUT PANNA COTTA WITH KIWI-MINT COULIS
This coconut panna cotta has a refreshing kiwi-mint coulis topping that lifts the overall flavour with a refreshing twist. It makes for the perfect spring/summer dessert or whenever you want a light sweet treat.
Provided by hello
Categories Dessert
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients for the coulis in a blender and process until smooth. Refrigerate.
- Dissolve gelatin in 3 tablespoons hot water. Allow to bloom for about 3-5 minutes.
- In a saucepan, combine coconut cream, maple syrup, and dissolved gelatin mixture. Set over low heat, stirring continuously until gelatin has fully dissolved.
- Strain this mixture through a fine sieve.
- Pour into serving ramekins and chill overnight to set.
- Layer the coulis on top of the Panna Cotta.
Nutrition Facts : Calories 441.9, Fat 16.8, SaturatedFat 15.9, Sodium 43.3, Carbohydrate 72.7, Fiber 0.4, Sugar 69.5, Protein 2.8
COCONUT PANNA COTTA
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
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
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