Tropical Bliss: Crafting the Perfect Coconut Verrine

Imagine digging into a dessert that not only entices your taste buds but also enchants your visuals. Coconut Verrine is such a dessert- a perfect encrusted delight combining creamy coconut having vivacious tropical flavours. This dessert will definitely up your dessert game in a party with impressive results.

Savor the Layers: The Irresistible Coconut Verrine Experience

These Coconut Tropical Verrines is basically a renewed dessert to tickle our childhood memories. Combining a layer of rich chocolate pudding, coconut panna cotta, and refreshing mango puree, this dessert appears to be visually appealing. This showstopper dessert will provide you with creamy indulgent with coconut milk. With its velvety and rich chocolate presence, and mango-passion fruit puree will unquestionably provide a hint of self-indulgence and refreshing tropical notes.

Why You Need to Try This Recipe?

Not only this dessert is stunning to look at, but extremely easy to make at home. Get your ingredients right, and voila you have made an ideal selection for special occasions or dinner parties. Here’s a sneak peak to Pastry Prime approve Coconut Verrine recipe!

Required Ingredients

For Coconut Panna Cotta

• 400 ml of coconut milk
• 2 tsp of agar-agar powder or gelatin powder
• 250 ml of coconut cream
• 1 tsp of vanilla essence
• 2 tbsp if desiccated coconut flakes

For Dark Chocolate Pudding

• 100 g of 70% dark chocolate
• 600 ml of almond milk
• 30 g of cornstarch
• 3 tbsp of coconut sugar
• 1 tsp of vanilla extract

For the Mango-Passion Fruit Puree

• A chopped ripe mango
• 3 passion fruits (chopped)
• A dash of orange juice

Now prepare the dessert after arranging all the ingredients.

Preparing the Coconut Panna Cotta

• In a pan, pour the coconut milk, sugar, cream, vanilla essence and agar-agar powder and make them come to a boil.
• Pour the mixture into the glasses or verrines and keep them in a refrigerator for an hour at least.

Preparing the Pudding

• Heat the milk with sugar till warm. Pour the cornstarch in cold almond milk properly.
• Now combine the cold with the hot mixture and then add the chocolates. Continuously stir until thickened.
• Meanwhile take out the chilled panna cotta. Pour the melted chocolate pudding over the chilled panna cotta. Then again refrigerate for another two hours.

Preparing the Puree

• Blend the mango with passion fruit. Strain the mixture and add the orange juice for too.
• Before serving, pour the puree over the set chocolate pudding right before your serve at the party or just enjoy a secret delight!
• You can add the desiccated coconut powder for that extra coconutty touch!

This dessert is a celebration of flavours and if you want to share your memories with us, you got to visit Pastry Prime, Guwahati to satisfy your sweet and savoury cravings!