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Coconut panna cotta with mango & ginger nuts

Three servings of coconut panna cotta with mango & ginger nuts

Coconut panna cotta with mango & ginger nuts

Name: Coconut panna cotta with mango & ginger nuts
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
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

Melissa Thompson – Journalist and food writer

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Serves 6 - 8

Easy

Prep: 10 mins

Cook: 20 mins

plus at least 3 hrs chilling

A star rating of 3.9 out of 5.8 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per servings (8)

kcal398
fat32g
saturates24g
carbs23g
sugars16g
fibre1g
protein3g
salt0.2g

Method

step 1

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.
step 2

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.
step 3

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.
step 4

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.
step 5

Add a couple of mango slices beside each panna cotta, and sprinkle over the lime zest. Serve straightaway.

Recipe from Good Food magazine, August 2021

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A star rating of 3.9 out of 5.8 ratings

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