This dessert is just perfect if you want to incorporate delicious fresh fruit with a creamy luscious texture. The yogurt mixture includes a bit of gelatin without getting the kitschy translucent rainbow colors molded dessert from the 50’s. Instead, you get a custard-like creamy consistency that is delicately sweet and tastes mainly of …fruit!
The yogurt adds a pleasant acid note, in contrast with the creamy coconut milk and sweet pulp from the mangos.Mmmm, definitely a guiltless pleasure…
This recipe is also a cinch to prepare if you are pressed for time and you have a small party or family dinner, make it the night before in less than 30 minutes, refrigerate and next day is ready to serve. This Pana Cotta will be ready in approx 3 hours if kept in a good chill area in the fridge. Find an interesting mold (mine came from Goodwill, next to the sad wicker baskets from Thanksgivings past) a little whimsical shape it’s always appealing to the eye.
Toppings like honey or Agave nectar let you control the sweet sugary qualities so you can tune it to your tastes. In season soft fruit of any kind will be great substitutions like berries, stone fruit, like peaches and nectarines. Other good tropical options like pineapple will be fantastic.
This Creamy Yogurt Coconut-Mango Panna Cotta will win over any dessert hold-outs! Call it Panna Cotta, call it Jello whatever rocks your boat…Enjoy this delicious recipe for a fruity and creamy dessert…
