Grilled mango and coconut ‘pannacotta’

Grilled Mango and Coconut Pannacotta

Indulge in the tropical flavors of this Grilled Mango and Coconut Pannacotta. This dessert combines the creamy texture of pannacotta with the sweet, caramelized notes of grilled mango. It’s a perfect treat for those who love a touch of the exotic in their desserts.

Serving Size and Yield

Serves approximately 4 people.

Preparation and Cooking Time

Preparation Time: 20 minutes

Cooking Time: 10 minutes

Cooling Time: 4 hours

Total Time: 4 hours and 30 minutes

Ingredients

• 1 cup coconut milk
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 teaspoons gelatin powder
• 2 tablespoons cold water
• 2 ripe mangoes, peeled and sliced
• 1 tablespoon honey
• Fresh mint leaves for garnish (optional)

Instructions

1. Prepare the gelatin by sprinkling it over the cold water in a small bowl. Let it sit for about 5 minutes to bloom.
2. Heat the coconut milk, heavy cream, and sugar in a saucepan over medium heat. Stir until the sugar dissolves and the mixture is hot but not boiling.
3. Remove the saucepan from heat and stir in the vanilla extract and bloomed gelatin. Mix until the gelatin is completely dissolved.
4. Pour the mixture into four ramekins or serving glasses. Allow them to cool to room temperature, then refrigerate for at least 4 hours or until set.
5. Preheat a grill or grill pan over medium-high heat. Brush the mango slices with honey.
6. Grill the mango slices for about 2-3 minutes on each side, until they are caramelized and have grill marks.
7. Serve the pannacotta topped with grilled mango slices and garnish with fresh mint leaves if desired.

Additional Notes

For a vegan version, substitute the heavy cream with coconut cream and use agar-agar instead of gelatin. Adjust the sweetness by adding more or less sugar according to your taste.

Nutritional Information

Estimated per serving: 350 calories, 25g fat, 30g carbohydrates, 3g protein.

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