Pescatarian Coconut Panna Cotta with Fresh Mango
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!