COCONUT PANNA COTTA WITH PINEAPPLE SALSA
We've squeezed the taste of Asia into an Italian classic to create a creamy, rich, and tangy panna cotta. Teamed with a fruity salsa this pudding is hard to resist
Provided by Sara Buenfeld
Categories Dessert
Time 20m
Number Of Ingredients 10
Steps:
- Pour the coconut milk and milk into a saucepan, then add the sugar. Split the vanilla pod in half and scrape out the seeds, then add to the pan with the empty pod. Bring to the boil, then remove from the heat and leave to infuse for 5 mins.
- Spoon 200ml of the hot mixture into a small bowl. Shake over the gelatine and whisk into the mixture until dissolved. If you have difficulty dissolving the gelatine, return the mixture to a gentle heat for 1-2 mins. See know-how below).Stir into the rest of the coconut mixture, discarding the vanilla pod. Pour into 6 x 200ml metal dariole moulds and place in the fridge for at least 2 hrs until firm with a slight wobble. Can be made up to 2 days ahead.
- For the salsa, tip the sugar and ginger slices into a small saucepan and pour over 100ml water. Bring to the boil, then reduce the heat to a simmer and cook for another 5-10 mins until it turns slightly syrupy and light golden. Leave to cool, then discard the ginger slices. The syrup can be made up to 1 week in advance.
- To serve, dip each dariole mould into boiling water for a moment to loosen the panna cotta, then turn onto a serving late. Arrange the sliced pineapple beside each panna cotta and scatter with chopped chilli. Drizzle with ginger syrup to finish.
Nutrition Facts : Calories 418 calories, Fat 25 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.49 milligram of sodium
COCONUT PANNA COTTA WITH TROPICAL FRUIT
Steps:
- Sprinkle the gelatin evenly over 3 tablespoons of cool water in a small bowl. Set aside to soften.
- In a medium saucepan, heat the coconut cream and coconut milk over medium heat until the sides begin to bubble. Lower the heat and whisk in the softened gelatin, stirring to make sure it is completely dissolved.
- Fill a large bowl with cold water. Strain the coconut mixture into a bowl that will fit easily into the bowl of water. Set into the bowl of water to cool, stirring every few minutes with a rubber spatula until the mixture starts to thicken. If the mixture starts to set, remove it immediately.
- Remove the bowl of coconut mixture from the bowl of water. Empty out the water and wipe the bowl dry. In the dry bowl, stir the cream and confectioners' sugar together until the sugar is dissolved. Stir into the coconut mixture. Divide the coconut mixture evenly among 6 (7 to 8-ounce) custard cups or ramekins. Chill until firm, at least 4 hours.
- To serve, run a knife around the inside edge of the molds and invert each panna cotta onto a serving plate. Spoon some of the diced fruit over each, allowing the fruit to spill onto the plate.
COCONUT PANNA COTTA
Cool, rich, smooth and refreshing. Perfect end to a spicy Thai dinner outside on the porch. Fast mango puree is easy to make - just puree a can of mango. Chopped fresh mango is certainly a welcome addition too. From Taste of Thai. Note - this is best if allowed to set in refrigerator overnight Found the error resulting in the yucky gummi coconut! Use a 1/4 ounce packet of gelatin - not the 1 1/4 ounces the Zaar recipe elf transformed 1 1/4 ounce packet into! Recipe is now corrected & will not yield gummi coconut any more!
Provided by Busters friend
Categories Dessert
Time 10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Add 1/4 cup very cold water to a bowl. Sprinkle water with gelatin. Set aside to soften 5 minutes or so.
- Meanwhile, in a medium saucepan add Coconut Milk, sugar and salt. Stirring, bring to a boil. Remove from heat.
- Stirring, add gelatin mixture to Coconut Milk. Mix until gelatin is completely dissolved. Divide coconut milk mixture among custard cups and cool. Cover with plastic wrap and refrigerate until set, 4 hours or more, preferably overnight.
- Serve right from custard cups; or unmold by running a small knife around edges and dipping cups in hot water for 20 seconds.
- Invert cups onto plate and top with chopped, or puréed mango.
Nutrition Facts : Calories 325.5, Fat 23.6, SaturatedFat 20.9, Sodium 118.1, Carbohydrate 27.8, Fiber 2.9, Sugar 24.8, Protein 4.9
PASSION FRUIT & COCONUT PANNA COTTA
These elegant make-ahead desserts are ideal for a stress-free finale to a smart dinner
Provided by Barney Desmazery
Categories Dessert, Dinner
Time 4h15m
Yield Makes 4
Number Of Ingredients 7
Steps:
- Halve 6 of the passion fruit and scoop out the pulp into a saucepan. Add the cream, coconut cream, caster sugar and lemon juice, heat everything together, then gently boil, stirring until the sugar has dissolved. When the cream is just simmering, scoop out about 100ml into a small bowl and scatter over the gelatine. Stir until dissolved, stir back into the saucepan, then take off the heat. Press through a sieve into a jug, then pour the mixture into 4 individual mini pudding basins. Leave to set in the fridge for at least 4 hrs until completely set.
- Meanwhile, halve and scoop the rest of the passion fruit through a sieve into a bowl. Mix to sweeten with the icing sugar, add 1 tbsp of the seeds from the sieve back into the sauce, then stir to mix. Can be made up to 2 days in advance and chilled.
- To serve, briefly dip the panna cotta moulds into hot water until they just loosen at the sides, then invert onto serving plates. Spoon the sauce around the plates and serve.
Nutrition Facts : Calories 706 calories, Fat 54 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 51 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.1 milligram of sodium
COCONUT PANNA COTTA
An elegant panna cotta, easy and tasty, ideal to prepare for an al fresco dinner. For a vegan version, replace the cream with coconut or soy cream.
Provided by ItalianaVera
Categories World Cuisine Recipes European Italian
Time 4h30m
Yield 6
Number Of Ingredients 7
Steps:
- Pour ¼ cup coconut milk into a bowl. Sprinkle gelatin powder on top. Let stand until softened, about 1 minute.
- Combine remaining coconut milk, cream, sugar, and vanilla extract in a small saucepan over low heat. Cook and whisk constantly without simmering for 3 minutes. Add coconut flour. Continue cooking over low heat while stirring until smooth and lump free, 7 minutes longer.
- Add gelatin mixture to the cream mixture and whisk vigorously to dissolve gelatin. Remove from heat and pass mixture through a fine sieve.
- Wet an aluminum panna cotta mold with water and pour in cream mixture; wetting the mold first makes it easier to unmold later. Refrigerate at least 4 hours.
- Flip panna cotta onto a serving plate, carefully unmold, and sprinkle the top with some coconut.
Nutrition Facts : Calories 267.2 calories, Carbohydrate 12.7 g, Cholesterol 54.3 mg, Fat 23.6 g, Fiber 1.7 g, Protein 3 g, SaturatedFat 17 g, Sodium 22.7 mg, Sugar 8.5 g
COCONUT MILK PANNA COTTA WITH GINGER-LIME-STRAWBERRIES
I always wanted to try a Panna Cotta made of Coconut milk only, no cream or milk is needed. Also I used Agar-Agar instead of gelatine, so the recipe should be suitable for vegans. I tried it yesterday and it worked! My guests (and myself) liked it! It is very easy to prepare and you can use other fruits to garnish instead of the strawberries (I will try mango next time). The dessert makes a real good finish to a spicy Thai dinner!
Provided by Mmisha
Categories Dessert
Time 4h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Slice the vanilla bean lengthwise in 2 halfs.
- In a medium sauce pan, bring to boil the coconut milk, add vanilla bean and the palm sugar.
- Add the shredded coconut and on low heat stir or mix for 2 minutes.
- Add the Agar-Agar and bring to boil again, stirring for another minute.
- Take out the vanilla bean.
- Rinse small porcelain bowls (or chinese tea cups) with cold water and fill in the coconut panna cotta.
- Refrigerate for at least 4 hours.
- For the Ginger-Lime-Strawberries, wash and slice the strawberries into small pieces.
- In a bowl, mix the lime juice, the ginger and the brown sugar.
- Add the strawberries and toss to coat.
- To serve, invert the panna cotta onto small plates and garnish with the ginger-lime strawberries.
Nutrition Facts : Calories 250.2, Fat 22.7, SaturatedFat 19.9, Sodium 15.8, Carbohydrate 13.7, Fiber 1.8, Sugar 7.5, Protein 2.7
More about "coconut panna cotta with mango lime coulis food"
COCONUT PANNA COTTA - ASHLEE MARIE - REAL FUN WITH REAL FOOD
From ashleemarie.com
Ratings 1Calories 245 per servingCategory Dessert
COCONUT PANNA COTTA WITH MANGO-LIME COULIS - DELICIOUS LIVING
From deliciousliving.com
Servings 5Calories 296 per servingEstimated Reading Time 1 min
PERFECT COCONUT PANNA COTTA (SERVED 3 WAYS!) - THE …
From theflavorbender.com
5/5 (5)Total Time 20 minsCategory Breakfast, Brunch, DessertCalories 47 per serving
COCONUT AND MANGO PANNA COTTA RECIPE - OLIVEMAGAZINE
From olivemagazine.com
Servings 6Total Time 40 minsCategory Recipes
COCONUT PANNA COTTA WITH MANGO SALSA - OLIVEMAGAZINE
From olivemagazine.com
Servings 6Total Time 30 minsCategory RecipesCalories 812 per serving
COCONUT PANNA COTTA WITH LIME AND MANGO (VEGAN-FRIENDLY ...
From hotchocolatehits.com
Servings 3-4Estimated Reading Time 4 mins
EASY MANGO COULIS (3 INGREDIENTS) - A BAKING JOURNEY
From abakingjourney.com
5/5 (8)Total Time 20 minsCategory DessertCalories 364 per serving
COCONUT AND LIME PANNA COTTA - TESCO REAL FOOD
From realfood.tesco.com
4/5 (24)Category DessertCuisine ItalianTotal Time 2 hrs 15 mins
VEGAN PANNA COTTA WITH MANGO AND COCONUT - THE BLENDER GIRL
From theblendergirl.com
Estimated Reading Time 3 mins
COCONUT PANNA COTTA - STEVEN AND CHRIS - CBC
From cbc.ca
COCONUT PANNA COTTA WITH MANGO SAUCE - CANADIAN LIVING
From canadianliving.com
MANGO, LIME & COCONUT PANNA COTTA RECIPE - LOVEFOOD.COM
From lovefood.com
COCONUT MANGO PANNA COTTA - A CLASSIC TWIST
From aclassictwist.com
4/5 (4)Category Custards/PastriesServings 4Total Time 3 hrs 20 mins
- In a small bowl, whisk together the gelatin, water, vanilla extract, and mango nectar. Let sit while you prepare the rest.
- In a medium saucepan, combine the coconut milk and heavy cream. Bring to a boil over medium heat and lower heat to a simmer. Remove from heat and whisk the gelatin mixture into the warm milk until completely dissolved. Whisk in the honey until completely dissolved.
COCONUT MANGO PANNA COTTA - BAKEALISH
From bakealish.com
5/5 (1)Category DessertCuisine AmericanTotal Time 45 mins
- In a pan, heat the fresh cream along with the sugar. Mix well until all the sugar has melted and then fresh cream comes to a mild boil. To this add the coconut cream and gelatin mixture and mix well. Cook this mixture for 5-7 mins or until all the gelatin has dissolved and the mixture comes to another mild boil
INDULGING COCONUT MANGO PANNA COTTA | MY GINGER GARLIC KITCHEN
From mygingergarlickitchen.com
4.4/5 (14)Calories 389 per servingCategory Dessert
COCONUT PANNA COTTA WITH MANGO GELEE - LIVING SWEET MOMENTS
From livingsweetmoments.com
3.4/5 (43)Total Time 25 minsCategory DessertCalories 369 per serving
- Place the coconut milk, heavy cream, and sugar in a saucepan over medium heat. Stir until sugar dissolves. Mixture doesn't need to boil
GRILLED MANGO AND COCONUT PANNACOTTA RECIPE | DELICIOUS ...
From deliciousmagazine.co.uk
4.2/5 (4)Category Pannacotta RecipesServings 6Calories 271 per serving
- Gently heat the coconut milk and rum in a saucepan. Add the vanilla pod and seeds or paste. Leave to infuse while you whisk the non-dairy milk, cornflour and coconut honey/maple syrup until smooth. Scrape the cornflour mixture into the pan and simmer for 4-5 minutes, stirring constantly, until it has thickened.
- Remove from the heat, remove the vanilla pod and spoon the mix into the moulds. Tap them on the surface to level out. Cover with cling film and refrigerate for at least 4 hours, or overnight (see Make Ahead).
- Whizz the dressing ingredients in a blender until smooth, adding a little water if the dressing is too thick. Before serving, heat a griddle pan over a high heat. Melt the coconut oil, then add the mango slices and griddle for 2-3 minutes until lightly charred. Sprinkle over coconut sugar and cook for another minute or so until caramelised.
- To turn out the pannacotta, dip the base of each mould into hot water to loosen, then invert onto a serving plate. Serve with the dressing, mango, mint and coconut flakes.
MANGO PANNA COTTA - A BAKING JOURNEY
From abakingjourney.com
5/5 (8)Total Time 2 hrs 25 minsCategory DessertCalories 395 per serving
- Prepare the Mango Coulis following to these instructions (same quantities). It can be prepared up to a week in advance and kept in the fridge or frozen. See note 1 if substituting for mango puree.
- Place the Milk, Cream, Sugar, Mango Coulis and Vanilla Paste (optional) in a small pot and mix well. Place on the stove on a low to medium heat until it starts to simmer (see note 2) Remove from the stove.
COCONUT AND MANGO PANNA COTTA - RUCHIK RANDHAP
From ruchikrandhap.com
Reviews 7Category DessertCuisine InternationalEstimated Reading Time 9 mins
- In a small bowl place the agar agar and pour the hot water over it. Let it sit for 5-10mins or until it has bloomed.
COCONUT MANGO PANNA COTTA - MEATIFIED
From meatified.com
Servings 6Total Time 6 hrs 30 minsEstimated Reading Time 7 mins
- Pour the water into a small high sided bowl and sprinkle it with the gelatin. Let sit for the gelatin to absorb the water.
- While the gelatin is blooming, add the coconut milk, vanilla, honey and pinch of salt to a small saucepan over low-medium heat. Warm the coconut milk until it is almost steaming, but don’t allow it to boil. Remove the coconut milk from the heat and add a few tablespoons of the hot mixture to the bowl with the bloomed gelatin. Whisk to combine until the gelatin is smoothly incorporated without lumps. Add the gelatin mixture to the rest of the hot coconut milk and stir until it is incorporated.
- Let the coconut mixture cool for ten minutes or so, then carefully divide it into single servings. Set out 4 – 6 ramekins, tea cups or small mason jars on a small baking tray and pour the mixture into them so that you have equal sized portions. Cover the panna cottas with a layer of cling wrap, without it touching the surface of the desserts themselves. Transfer the tray to a shelf in the fridge and chill until set, at least 6 hours. The top should be firm, but the whole panna cotta should have a little wiggle when you shake it gently.
- Add the mango, lime juice and salt to the bowl of a mini food processor and blitz until completely smooth. You can also make the couli using a stick blender and a narrow container to blend in. Keep the mango coulis in an airtight container in the fridge until you are ready to assemble the mango panna cottas.
COCONUT PANNA COTTA - LEMONSFORLULU.COM
From lemonsforlulu.com
4.5/5 (20)Total Time 24 hrs 15 minsCategory Cookies, Sweets, DessertCalories 532 per serving
- In a saucepan placed over medium heat, combine the cream of coconut, coconut cream and sugar. Bring to a boil, stirring constantly.
- Once the coconut cream mixture begins to bubble, whisk in the gelatin mixture, stirring until dissolved. Cook milk mixture an additional minute.
COCONUT PANNA COTTA WITH MANGO GEL AND LIME CURD - 10 PLAY
From 10play.com.au
- For the Coconut Panna Cotta, combine milk, coconut cream, sugar, vanilla bean and vanilla seeds in a medium saucepan and place over low-medium heat. Cook, stirring, until just below boiling point. Remove from heat.
- Drain the gelatine and squeeze out excess water. Add drained gelatine to the saucepan and stir until dissolved. Strain mixture into a bowl and set over an ice bath to cool, whisking occasionally. Divide mixture between 6 x 250ml capacity glasses and place into the fridge to set, about 3-4 hours.
- For the Mango Gel, place mango and 1/3 cup water into the bowl of a food processor and process until a puree forms. Transfer to a small saucepan, add sugar and whisk over a medium heat until sugar dissolves. Bring to the boil then remove from the heat.
MANGO AND COCONUT PANNACOTTA RECIPE BY AJAY CHOPRA - NDTV …
From food.ndtv.com
5/5 (4)Category CuisineCuisine ItalianTotal Time 35 mins
MANGO COCONUT PANNA COTTA RECIPE - SUBBUS KITCHEN
From subbuskitchen.com
5/5 (2)Calories 120 per servingCategory Dessert
CHEF SCIENTIST'S EXPERIMENTAL FOOD BLOG
From chefscientist.blogspot.com
Estimated Reading Time 5 mins
COCONUT PANNA COTTA WITH SPICY MANGO - THE GARUM FACTORY
From thegarumfactory.net
Servings 8Estimated Reading Time 5 mins
COCONUT PANNA COTTA - KEY LIME COCONUT PANNA COTTA
From runningtothekitchen.com
4.8/5 (4)Total Time 6 hrs 20 minsCategory DessertCalories 253 per serving
COCONUT PANNA COTTA WITH SPICY MANGO COULIS
From waitrose.com
4/5 (4)Total Time 50 minsServings 4Calories 767 per serving
COCONUT AND BASIL PANNA COTTA | DESSERT RECIPES | GOODTOKNOW
From goodto.com
3.7/5 (44)Total Time 40 minsCategory Dessert,SnackCalories 600 per serving
MANGO-COCONUT PANNA COTTA - S.A.I. FOOD
From saifood.wordpress.com
Estimated Reading Time 1 min
MANGO COCONUT PANNA COTTA RECIPE - FOOD NEWS
From foodnewsnews.com
20+ TROPICAL DESSERTS THAT’LL BRIGHTEN UP YOUR DAY
From msn.com
LIME COCONUT PANNA COTTA RECIPE- TFRECIPES
From tfrecipes.com
COCONUT PANNA COTTA WITH MANGO-LIME COULIS | DELICIOUS ...
From pinterest.com
RECIPE: COCONUT PANNA COTTA - FOOD NEWS
From foodnewsnews.com
10 BEST LIME COULIS RECIPES - YUMMLY
From yummly.com
COCONUT PANNA COTTA WITH MANGO COULIS
From pratbakes.com
COCONUT PANNACOTTA WITH MANGO COULIS - CANNED FOOD
From cannedfood.co.uk
COCONUT PANNA COTTA WITH MANGO LIME COULIS
From chefscientist.blogspot.com
HOW TO PAIR WINE WITH SAVORY AND SWEET COCONUT DISHES ...
From winemag.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love