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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.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dessert
Cuisine: fusion
Calories: 300

Ingredients
  

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

Method
 

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 bloom for 5 minutes.
  3. Heat the mixture gently in a saucepan until the gelatin dissolves completely.
  4. Pour the mixture into ramekins and refrigerate for at least 4 hours to set.
Coconut Tapioca
  1. In a saucepan, combine tapioca pearls, coconut milk, and sugar.
  2. Cook over medium heat, stirring frequently, until the tapioca is translucent and thickened.
  3. Remove from heat and let it cool.
Coconut Crumble
  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, mix shredded coconut, flour, melted butter, and brown sugar until crumbly.
  3. Spread the mixture on a baking sheet and bake for 10-12 minutes until golden brown.
Assembly
  1. Once the panna cotta has set, top with coconut tapioca and sprinkle with coconut crumble.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 50mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Serve chilled for the best flavor and texture.

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