This silky panna cotta blends creamy coconut with bright mango and a warm ginger note.
The texture is smooth and wobbly, melting into a lively tropical finish.
A crisp lime tuile adds citrus snap and an elegant crunchy contrast on top.
Garnishes of toasted coconut and fresh mango keep each bite bright and summery.
Serve chilled as a light finish for dinner parties or warm-weather gatherings.
Ingredients
- Full-fat coconut milk (1 can, 14 oz / 400 ml)
- Heavy cream (1/2 cup / 120 ml)
- Granulated sugar (1/3 cup / 65 g)
- Fresh ginger (1-inch piece, thinly sliced for infusion)
- Unflavored gelatin powder (2 1/4 tsp / 1 packet)
- Cold water (3 tbsp, for blooming gelatin)
- Ripe mango puree (1 cup / about 1 large mango)
- Fresh lime zest (1 tsp, plus extra for tuiles)
- Salt (pinch)
- For lime tuiles: egg white (1 large), powdered sugar (3 tbsp), all-purpose flour (3 tbsp), melted butter (2 tbsp), lime zest (1 tsp)
- Toasted shredded coconut (2 tbsp) and fresh mango slices (for serving)
Instructions
- Lightly oil four 4-oz ramekins or set out serving glasses. Place the gelatin in a small bowl and sprinkle over the cold water; let bloom 5 minutes.
- In a small saucepan combine coconut milk, heavy cream, granulated sugar, sliced ginger, lime zest and a pinch of salt. Warm over medium heat, stirring, until it just begins to steam and the sugar dissolves—do not boil.
- Remove the pan from heat and let the ginger steep 5 minutes for a gentle infusion, then strain out the ginger slices through a fine sieve back into the pan.
- Add the bloomed gelatin to the hot coconut mixture and stir until fully dissolved. Allow the mixture to cool 5 minutes, then whisk in the mango puree until smooth and evenly colored.
- Divide the mixture among the prepared ramekins or glasses. Cool to room temperature, cover, and refrigerate at least 4 hours or overnight until set and jiggly.
- While the panna cotta chills, make the lime tuiles: preheat oven to 350°F (175°C). Whisk the egg white and powdered sugar until smooth, then stir in melted butter, flour and lime zest to form a thin batter.
- Spoon or pipe very thin rounds or teardrop shapes onto a parchment-lined baking sheet, spacing them apart. Bake 6–8 minutes until edges are golden; remove from oven and quickly lift and drape over a rolling pin to create a curve while still warm. Cool completely.
- Toast the shredded coconut in a dry skillet over medium heat, stirring, until golden and fragrant—about 2–3 minutes. Watch carefully to avoid burning.
- To serve, dip each ramekin briefly in hot water for 5–10 seconds, invert onto a plate and lift off. Garnish with fresh mango slices, a sprinkle of toasted coconut, lime zest, and a lime tuile on the side.
Tips or Variations
For a vegetarian version, replace gelatin with agar-agar (follow package setting ratios) and adjust heating. For extra spice, add a scant 1/4 tsp ground ginger to the mango puree.