Coconut mango panaa cota

Name: Coconut mango panaa cota
Total time: 2400 s
Yield: 6 people
Cuisine: Indian
Ingredients: 1 cup ripe mango pulp; 1 cup coconut milk; 1 cup fresh cream; 1 1/2 Tbsp gelatin/ agar agar (veg); 1/3 cup+ 2 Tbsp sugar (powdered sugar preferred); Few drops vanilla essence; 1 ripe mango, peeled; Fresh mint leaves for garnishing

Stuti Mayank Jain @cook_12248328

#coconut
The idea came from kerela where we taste a coconut penna cota.. later on tried it's simple version at home and result is so delicious....

Stuti Mayank Jain @cook_12248328

#coconut
The idea came from kerela where we taste a coconut penna cota.. later on tried it's simple version at home and result is so delicious....

Saved

Ingredients

40 minutes

6 people

1 cupripe mango pulp
1 cupcoconut milk
1 cupfresh cream
1 1/2 Tbspgelatin/ agar agar (veg)
1/3 cup+ 2 Tbspsugar (powdered sugar preferred)
Few drops vanilla essence
1ripe mango, peeled
Fresh mint leaves for garnishing

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Steps

40 minutes

1

Take gelatin in a bowl.Add 1 tbsp hot water, mix well and let it dissolve completely.
2

Heat cream in a deep non-stick pan.Add castor sugar and vanilla essence, mix well.
Bring to a boil.
3

Add half the gelatin to mango pulp and remaining to the coconut milk, mix well.
4

Add half the cooked cream to mango pulp and remaining to coconut milk, mix well.
5

Spread a layer of mango cream into a short glass and refrigerate for 1/2 hour or till set. You can tilt that glass or bowl as the picture I post.
6

Spread a layer of coconut cream over the mango cream layer and refrigerate for 1/2 hour or till set.
7

Cut mango into small dices.
Top pannacotta with mango dices.
Garnish with mint leaves and serve chilled.