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Coconut Panna Cotta With Avocado and Mango » Simple and Healthy Recipe! ✅

I’ll admit, I’m proud of this… I think the lime juice in the chocolate vinaigrette can handle it. This morning has been prepared for a delicious breakfast and can be served as a main dish, snack or dessert. Definitely a refreshing dish for the hot season! —Kristin Irani Myruski

  • Panna cotta with coconut
  • 13.5 ounces of coconut milk

  • 15 ounces cream of coconut

  • 1 cup whipped cream, whipped

  • 2 sachets of gelatin

  • Chocolate, avocado and mango vinaigrette salad
  • 1.5 ounces bittersweet chocolate

  • 4-5 limes, squeezed

  • 4 tablespoons olive oil

  • a pinch of salt

  • 2 avocados, medium cubes

  • 2 mangoes, medium cubes

  • 3/4 cup strawberry brunoise (optional)

  • A pinch of Maldon salt or another crisp, crunchy salt (not optional; critical! 🙂

  1. Panna cotta with coconut
  2. Flourish the gelatin in 5 tablespoons of water and reserve

  3. Heat coconut milk and coconut cream over medium-high heat until boiling around the edges, and transfer to a bowl of ice water to chill mixture.

  4. When the coconut mixture has cooled, add the gelatin and whipped cream.

  5. Pour into individual ramekins or a ramekin (I used a 9×1 which produced a thinner panna cotta)

  6. Let stand in the refrigerator; about 2 or 4 hours and cut about 8 portions on the plate

  1. Chocolate, avocado and mango vinaigrette salad
  2. Melt chocolate in microwave in about 20-second increments, stirring; Cool slightly

  3. Whisk the chocolate into the lime juice (reserving a table or two), add a pinch of sea salt, and add the olive oil slowly to emulsify.

  4. Season the avocado and mango with the reserved lime juice.

  5. To serve, unmold or place on the plate a piece of panna cotta, decorate with avocado and mango salad, decorate with strawberry brunoise and a drop of vinaigrette; finish with a pinch of Maldon salt

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