Coconut panna cotta with mango puree

For 8 people
  • 1 Vanilla pod
  • 1 hazelnut-sized piece of ginger
  • 1 Can (s) (400 g) Coconut milk
  • 3 EL brown sugar
  • 100 g lactose-free whipped cream
  • 5 sheet gelatine
  • 1 (approx. 500 g) small, ripe mango
  • 1 Organic lime
  • Roasted coconut chips
30 minutes
light
1.
Cut open the vanilla pod, scrape out the pulp. Peel and finely chop the ginger. Bring the coconut milk, sugar, cream, ginger, vanilla pulp and pod to the boil. Soak the gelatine in cold water. Pour coconut milk through a sieve into a bowl, allow to cool for approx. 1 hour
2.
Squeeze out the gelatine and dissolve in the coconut milk after approx. 10 minutes. Remove the vanilla pod. Pour the mixture into 8 small glasses (approx. 140 ml each), refrigerate for approx. 3 hours
3.
Cut the mango pulp from the stone. Peel and dice the pulp. Wash the lime with hot water, rub dry, rub off the peel. Halve and squeeze the lime. Finely puree the lime juice and mango, stir in the lime zest. Serve the mango puree on the panna cotta, decorate with coconut chips if necessary
4.
Wait about 3 hours
1 person approx.:
  • 160 kcal
  • 670 kJ
  • 2 g Protein
  • 11 g fat
  • 13 g carbohydrates

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