Low Iodine Coconut Panna Cotta with Fresh Mango
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Learn more →Ingredients
4 servings
For the panna cotta
- 2 ¼ tsp (1 packet, 7g) unflavored powdered gelatin
- 3 tbsp cold water
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup coconut cream
- 3 tbsp pure maple syrup
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ⅛ tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 1 tsp pure vanilla extract
For the mango topping
- 2 ripe mangoes, peeled and diced into ½-inch pieces (about 2 cups)
- 1 tbsp fresh lime juice
- 1 tsp honey
For serving
- 1 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
Sprinkle the gelatin evenly over the cold water in a small saucepan and let it sit for 5 minutes, until the granules are fully absorbed and the mixture looks like wet sand.
- 2
Add the coconut milk, coconut cream, maple syrup, turmeric, ginger, and salt to the saucepan with the bloomed gelatin. Warm over medium-low heat, whisking constantly, until the gelatin is fully dissolved and the mixture is steaming but not boiling, about 4–5 minutes. Remove from heat and whisk in the vanilla extract.
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