The BBC Good Food logo
Three servings of coconut panna cotta with mango & ginger nuts

Coconut panna cotta with mango & ginger nuts

By
A star rating of 4.2 out of 5.6 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook when you subscribe
  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus at least 3 hrs chilling
  • Easy
  • Serves 6 - 8

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

Nutrition: Per servings (8)
NutrientUnit
kcal398
fat32g
saturates24g
carbs23g
sugars16g
fibre1g
protein3g
salt0.2g
Advertisement

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

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.

Goes well with

Recipe from Good Food magazine, August 2021

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.2 out of 5.6 ratings
Advertisement
Advertisement
Advertisement

Sponsored content