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–+ servings

Mango Panna Cotta with Coconut Tapioca & Coconut Crumble

A delightful dessert combining creamy mango panna cotta with chewy coconut tapioca and a crunchy coconut crumble.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Fusion
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

Mango Panna Cotta
  • 2 cups mango puree
  • 1 cup heavy cream
  • 1 cup coconut milk
  • 1 tablespoon gelatin powdered
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract
Coconut Tapioca
  • 1/2 cup tapioca pearls
  • 1 cup coconut milk
  • 2 tablespoons sugar
Coconut Crumble
  • 1 cup shredded coconut
  • 1/4 cup flour
  • 1/4 cup butter melted
  • 2 tablespoons sugar

Method
 

Prepare Mango Panna Cotta
  1. In a mixing bowl, combine mango puree, heavy cream, coconut milk, sugar, and vanilla extract.
  2. Sprinkle gelatin over the mixture and let it sit for 5 minutes.
  3. Heat the mixture in a saucepan over low heat until the gelatin dissolves.
  4. Pour the mixture into molds and refrigerate for at least 4 hours.
Prepare Coconut Tapioca
  1. In a saucepan, combine tapioca pearls, coconut milk, and sugar.
  2. Cook over medium heat until the tapioca is translucent, about 15 minutes.
  3. Remove from heat and let it cool.
Prepare Coconut Crumble
  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, mix shredded coconut, flour, melted butter, and sugar until crumbly.
  3. Spread the mixture on a baking sheet and bake for 10-12 minutes until golden.
Assemble and Serve
  1. Unmold the panna cotta onto a plate.
  2. Top with coconut tapioca and sprinkle with coconut crumble.
  3. Serve chilled.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 50mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

For best results, allow the panna cotta to set overnight.

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