Coconut Pannacotta with Mango Coulis

  • Starter
  • Servings
  • 1Spicy
  • Cook Time
  • Cuisine : North Indian
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Ingredients for Coconut Pannacotta
1 tablespoon gelatin 
200 ml coconut milk 
100 ml fresh cream
1/2 cup sugar 
Mango Coulis
1 mango
1/2 cup orange juice
2 tablespoon sugar 
Desiccated coconut to decorate 


Step By Step Method

  • 1. Add the coconut milk, cream and sugar to a saucepan. Bring it to a simmer while stirring constantly. Remove it from the heat and allow it to cool.
    2. While cooling, dissolve 1 tablespoon gelatin in ¼ cup of hot water. Pour the gelatin mixture into the cream mixture and stir until it's well combined.
    3. Pour equal amounts of the mixture into the glasses or containers of your choice, and place them in the fridge for 2 hours to set.
    4. To prepare Mango Coulis, slice up 2 mangoes, remove the flesh with a spoon, and place it in a blender. Add in 2 tbsp sugar and 1/2 cup orange juice. Blend until a puree forms.
    5. Add about ½ inch of the puree over the set pannacotta, place it back in the fridge, and allow it to set for half an hour or so.
    6. While serving sprinkle some desiccated coconut.

About Chef

Fahima Zahid

Cooking means happiness to me. I have had a passion for cooking since I was a teenager. Cooking has become my passion and I love to learn and experiment with new recipes and creative flavours. I'm totally flabbergasted, honoured & humbled to have won this Prestige Home Chef Contest 2019 award. Thanks to Ttk Prestige & Chef Shazia Khan for organising an amazing competition & giving us an opportunity to show our cooking talent in limited cooking time. It was an amazing & enjoyable experience.