Mango and Coconut Panna Cotta with Cardamom Crumble

A creamy and exotic panna cotta infused with coconut milk and topped with fresh mango and a fragrant cardamom crumble. A decadent and flavorful dessert with Indian-inspired flavors.

Prep Time

20 minutes

Total Time

45 minutes

Calories

585 kcal

Difficulty

Easy

Equipment

4 items

Cost

£2.06/serving

Season:

🌍 Year-round

Meal Type:

Dessert

Cuisine:

British•Indian•Thai

Mood:

Comfort Food•Healthy

Ingredients

Servings

1.5cupsHeavy Cream

£2.75

1cupCoconut Milk (full-fat)

£1.50

0.3cupSugar

£0.20

1teaspoonVanilla Extract

£0.25

1teaspoonGelatin Powder(Unflavored)

£0.15

2tablespoonsCold Water

1largeRipe Mango(Peeled and diced)

£1.75

0.3cupAll-Purpose Flour

£0.05

0.3cupAlmonds (slivered)

£0.75

2tablespoonsButter (cold, cubed)

£0.20

2tablespoonsSugar

£0.20

0.5teaspoonCardamom Powder

£0.30

2tablespoonsShredded Coconut (unsweetened)

£0.15

Total Cost

£8.25

£2.06 per serving

Instructions

1.
**Panna Cotta:** Sprinkle gelatin powder over cold water in a small bowl and let it bloom for 5 minutes.
2.
In a saucepan, combine heavy cream, coconut milk, and sugar. Heat over medium heat, stirring until the sugar dissolves. Do not boil.
3.
Remove from heat and stir in the bloomed gelatin and vanilla extract until completely dissolved.
4.
Pour the mixture into individual ramekins. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
5.
Refrigerate for at least 4 hours, or preferably overnight, until set.
6.
**Cardamom Crumble:** Preheat oven to 350°F (175°C).
7.
In a medium bowl, combine flour, almonds, sugar, shredded coconut and cardamom powder.
8.
Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
9.
Spread the crumble mixture on a baking sheet lined with parchment paper.
10.
Bake for 12-15 minutes, or until golden brown. Let it cool completely.
11.
**To Serve:** Gently loosen the edges of the panna cotta with a knife. Invert onto a serving plate or serve directly in the ramekins.
12.
Top with diced mango and cardamom crumble. Serve chilled.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (200g)

585 kcal / 2447 kJ

Carbs

40g

15% of RDA

Fat

47g

67% of RDA

Protein

14% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

32 g

36% of RDA

Sodium

35 mg

2% of RDA

Saturated Fat

30 g

150% of RDA

Chef's Tips

For a vegan option, use coconut cream instead of heavy cream and agar-agar powder instead of gelatin. Follow the instructions on the agar-agar package for proper setting.

If you prefer a smoother panna cotta, strain the cream mixture through a fine-mesh sieve before pouring into the ramekins.

The cardamom crumble can be made ahead of time and stored in an airtight container at room temperature.

Garnish with a sprig of mint or a sprinkle of toasted coconut for extra flair.

Cooking Equipment

Saucepan

Small Oven-Safe Dishes (ramekins)

Oven

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

Share this recipe

Loading recipe...

Chef's Tips

For a vegan option, use coconut cream instead of heavy cream and agar-agar powder instead of gelatin. Follow the instructions on the agar-agar package for proper setting.

If you prefer a smoother panna cotta, strain the cream mixture through a fine-mesh sieve before pouring into the ramekins.

The cardamom crumble can be made ahead of time and stored in an airtight container at room temperature.

Garnish with a sprig of mint or a sprinkle of toasted coconut for extra flair.

Mango and Coconut Panna Cotta with Cardamom Crumble

Ingredients

Instructions