The Coconut Panacotta is my first recipe post. My boyfriend and I made it for a Mexican dinner one week ago for some good friends.
Coconut Panacotta with Passionfruit Mango Topping
Ingredients coconut panacotta:
- 1 cup + ¼ cup coconut milk
- 2-4 tablespoons brown sugar
- 1/3 cup cornstarch
- 2 slices lemon peel
- 1/2 cinnamon stick
- 1/2 tablespoon vanilla
Passionfruit Mango Topping
- 1 mango, diced
- 4 passionfruits
- 3-4 tablespoons icing sugar
- 1 pinch salt
- 6 mint leafs (tops)
Mix the cornstarch with 4 tablespoons of coconut milk and set aside.
Then mix the rest of the coconut milk and brown sugar in a pot. Add lemon zest, vanilla and the cinnamon stick.
Cook it for 5-10 minutes.
Set the pot aside, take out the cinnamon stick and lemon peel slices and fill the cornstarch mixture into the warm coconut milk. Warm over low heat while the mixture is getting thicker, turn down the heat and simmer it for around 2 minutes. Don’t forget to stir it!
While the panacotta is cooking take 6 glas forms or glasses (form size around ¾ cup) and set aside. Take the pannacotta off the heat and fill equal portions in each glas form.
Set aside for cooling. It takes around 1-2 hours.
During that time prepare the passionfruit mango topping. Put the diced mango in a saucepan and cook till it’s soft-boiled and blend it. Cut the passionfruits and scrape out the fruits and add the pulp to the mango puree, add the icing sugar and salt. Simmer the puree for 5 minutes and set aside to cool down.
Once the panacotta and the passionfruit mango puree have cooled down, spread smooth 2-3 tablespoons of fruit puree over the panacotta and top each dessert with a mint leave.
The coconut panacotta can be prepared the day before, put foil over the forms and store them in the fridge.
We served it with strawberry slices, pistachio sugar and a fresh strawberry mango chutney.