Introduction
Imagine a breezy summer evening: soft music plays, and a chilled glass dessert glows in the fading light. Silky coconut‑yogurt panna cotta cradles delicate mango roses, transforming Mother’s Day into a tropical spa moment—gut‑friendly, dairy‑free, and effortlessly elegant.
The Origins of Panna Cotta
Panna cotta, meaning “cooked cream,” hails from Italy’s Piedmont region. Traditionally made with dairy cream and gelatin, it set a standard for simple yet luxurious desserts. Our coconut‑yogurt twist swaps dairy for probiotic‑rich coconut yogurt, keeping the smooth texture while adding a light tang.
Unique Ingredients That Shine
Full‑fat coconut milk and coconut yogurt create a lush base without lactose. Agar‑agar powder (or gelatin) provides a clean set, while maple syrup offers gentle sweetness. Ripe Ataulfo mangoes slice into thin ribbons that curl into edible roses, crowning each cup with fragrant tropical color.
Cooking Techniques That Make a Difference
Gently heating coconut milk prevents separation, and whisking in yogurt off‑heat preserves live cultures. Pouring the mixture through a mesh strainer ensures ultra‑smooth panna cotta. Chilling for at least four hours allows a perfect wobble, ready to support the mango art.
Coconut Yogurt Panna Cotta with Mango Roses for Mom
Description
This coconut yogurt panna cotta sets like a dream and pairs with delicate mango roses, delivering refreshing sweetness and probiotic benefits for an at‑home spa vibe.
Ingredients for Coconut Yogurt Panna Cotta with Mango Roses
Optional garnish:
Instructions
Preparation of Ingredients
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Gather Your Ingredients
Arrange coconut milk, coconut yogurt, maple syrup, vanilla, agar, salt, mangoes, lime juice, and coconut flakes.
A tidy mise en place streamlines the process. -
Prep the Mango Roses
Peel mangoes. Using a mandoline or vegetable peeler, shave long, thin strips of flesh. Toss strips with lime juice; set aside.
Thin strips roll into tighter, prettier roses.
Cooking the Panna Cotta Base
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Warm the Coconut Milk Mixture
In a small saucepan, whisk coconut milk, maple syrup, vanilla, agar, and salt. Heat over medium, stirring, until mixture reaches a gentle simmer (about 180°F) and agar dissolves—2–3 minutes.
Avoid boiling; high heat can cause coconut milk to separate. -
Incorporate Coconut Yogurt
Remove pan from heat. Cool 2 minutes, then whisk in coconut yogurt until completely smooth.
Adding yogurt off‑heat preserves beneficial cultures and prevents curdling. -
Strain and Pour
Pour mixture through a fine mesh strainer into a spouted jug. Divide evenly among four 6‑oz ramekins or glasses.
Straining guarantees an ultra‑silky set. -
Chill to Set
Cover desserts and refrigerate at least 4 hours, or until panna cotta jiggles softly when tapped.
Longer chill equals cleaner unmolding if desired.
Assembling the Dessert
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Create Mango Roses
Roll a mango strip into a tight spiral for the center. Wrap additional strips around it, overlapping ends, until rose reaches desired size.
If a strip breaks, overlap two shorter pieces. -
Top the Panna Cotta
Place one mango rose atop each panna cotta. Sprinkle toasted coconut flakes if using.
Serve promptly while mango remains vibrant.
Serving the Dish
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Presentation Tips
Set ramekins on small plates. Add extra mango petals and a mint sprig for color contrast.
Note
- Agar sets faster and firmer than gelatin; measure precisely.
- Substitute peaches or papaya when mangoes are out of season.
- Keep desserts refrigerated; coconut fat softens above 75°F.
- For a layered look, tilt glasses while chilling half the mixture, then pour the remainder flat after partial set.
