Coconut Panna Cotta With Avocado And Mango Recipe

Name: Coconut Panna Cotta With Avocado And Mango
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Coconut Panna Cotta; 13.5 ounces Coconut Milk; 15 ounces Cream of Coconut; 1 cup Heavy Cream, Whipped; 2 packets Gelatin; Chocolate Vinaigrette and Avocado Mango Salad; 1.5 ounces Bittersweet Chocolate; 4-5 Limes, Juiced; 4 tablespoons olive oil; Pinch sea salt; 2 Avocados, medium dice; 2 Mangos, medium dice; 3/4 cup Strawberry brunoise (optional); Pinch Maldon salt or other flaky, crunchy salt (not optional; critical! : )

Servings: persons

Coconut Panna Cotta
13.5 ounces Coconut Milk
15 ounces Cream of Coconut
1 cup Heavy Cream, Whipped
2 packets Gelatin
Chocolate Vinaigrette and Avocado Mango Salad
1.5 ounces Bittersweet Chocolate
4-5 Limes, Juiced
4 tablespoons olive oil
Pinch sea salt
2 Avocados, medium dice
2 Mangos, medium dice
3/4 cup Strawberry brunoise (optional)
Pinch Maldon salt or other flaky, crunchy salt (not optional; critical! : )

1
Bloom gelatin in 5 tablespoons water and set aside
2
Heat the coconut milk and cream of coconut over medium high heat until bubbling around the edges and remove to a bowl of ice water to cool mixture down
3
When coconut mixture is cooled whisk in gelatin and whipped cream
4
Pour into individual molds or into a baking pan (I used a 9x1 which yielded a thinner panna cotta)
5
Allow to set up in the refrigerator; about 2 to 4 hours and cut about 8 portions to plate
6
Melt the chocolate in the microwave at about 20 second increments, stirring; allow to cool slightly
7
Whisk chocolate into lime juice (reserving a tablesoon or two), add a pinch of sea salt and whisk in olive oil slowly to emulsify
8
Toss avocado and mango with reserved lime juice
9
To plate, unmold or place piece of panna cotta on the plate, top with avocado and mango salad, garnish with strawberry brunoise and a cordon of vinaigrette; finish with a sprinkle of Maldon salt

895

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Coconut Panna Cotta, 13.5 ounces Coconut Milk, 15 ounces Cream of Coconut, 1 cup Heavy Cream, Whipped, and more.

Yes, Coconut Panna Cotta With Avocado And Mango falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Coconut Panna Cotta With Avocado And Mango

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions