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coconut and vanilla pannacotta with mango cheeks

Yields6 Servings

A light and refreshing dessert perfect for hot summer days. Coconut and mangos are the flavour of an Australian summer.

 400 ml coconut cream
 400 ml cream
 6 sheets of gelatin
 1 vanilla bean, split in half
 2 caster sugar, heaped
 3 mangoes, cheeks only

Place the gelatin in a bowl of cold water and allow to soak for 5 minutes.


Meanwhile put the cream, coconut cream, sugar and vanilla pod in a saucepan and bring it to a soft boil , stir together then turn the heat down and simmer for a couple of minutes.


Squeeze the excess water from the gelatin and add this to the cream. Stir to combine and take from the heat.


Pour the pannacotta into 6 individual molds and allow to cool. Place in the refrigerator till chilled.


Serve with mango cheeks.

Nutrition Facts

Servings 0