How to make Coconut Panna Cotta with Mango Salsa - This combination of coconut panna cotta with mango salsa is just too delicious.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Coconut milk (नारियल का दूध), Coconut cream (नारियल की मलाई)

Cuisine : Fusion

Course : Desserts

Coconut Panna Cotta with Mango Salsa Recipe Card

Coconut Panna Cotta with Mango Salsa

Hindi: nariyal
Coastal cuisine of India loves the coconut. Be it Goan or Malwani, Karnatak, Tamilian or from Kerala, the taste of coconut reigns supreme. Think about a rich fish curry and try making it obliterating the coconut! It will pass off as a fake. Very correctly termed as the ‘plant of life,’ each and every part of the coconut plant is useful in one or the other way.

For more recipes related to Coconut Panna Cotta with Mango Salsa checkout Coconut Bread Pudding, Coconut Custard, Coconut Jaggery Pancake, Vietnamese Flan . You can also find more Desserts recipes like Chocolate Mille Feuille, Nariyal Ka Halwa, Peanut Butter Tart, Microwave Eggless Chocolate Cake.

Prep Time : 2-2.30 hour

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Coconut Panna Cotta with Mango Salsa Recipe

  • Coconut milk 1 cup

  • Coconut cream 1 cup

  • Fresh cream 2 cup

  • Powdered sugar ½ cup

  • Gelatin 1 tablespoon

  • Mango salsa

  • Ripe mango chopped 1 cup

  • Lemon juice 1 tablespoon

  • Jalapeno chopped 1

  • Mint leaves 6-8


Step 1

Take gelatin in a small microwave proof bowl. Add 2-3 tablespoons water and set aside for 2 minutes. Heat the bowl in microwave for 10 seconds.

Step 2

Heat fresh cream in a small deep non-stick pan. Add coconut milk and coconut cream, mix and cook for 1-2 minutes. Add powdered sugar, mix and cook for 1-2 minutes.

Step 3

Add bloomed gelatin to coconut milk mixture, mix and bring to boil. Strain the coconut mixture into another bowl and keep aside for 5-10 minutes.

Step 4

To prepare mango salsa, put mango, lemon juice, jalapeno and torn mint leaves in another bowl and mix well.

Step 5

Put some mango salsa into individual wine glasses, pour coconut milk mixture over and put some more mango salsa on top. Refrigerate for 2 hours.

Step 6

Serve chilled.