Coconut and Vanilla Pannacotta with Mango Cheeks

by Stephanie Conley

A light and refreshing dessert perfect for hot summer days.




You'll need

  • 400ml coconut cream
  • 400ml cream
  • 6 sheets of gelatin
  • 1 vanilla bean, split in half
  • 2 heaped tbsp caster sugar
  • 3 mangoes, cheeks only

Here's how

  1. Place the gelatin in a bowl of cold water and allow to soak for 5 minutes.
  2. Meanwhile put the cream, coconut cream, sugar and vanilla pod in a saucepan and bring it to a soft boil , stir together then turn the heat down and simmer for a couple of minutes.
  3. Squeeze the excess water from the gelatin and add this to the cream. Stir to combine and take from the heat.
  4. Pour the pannacotta into 6 individual molds and allow to cool. Place in the refrigerator till chilled.
  5. Serve with mango cheeks.

About the Author

Stephanie Conley

Just prior to opening her successful fashion label under her own name, Stephanie Conley was undecided about her career path. In 2002 she began a course at Le Cordon Bleu in an attempt to try her hand at food. However, after a brief stint in catering she decided to return to fashion. Stephanie’s... Read Full Bio

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