Coconut Panna Cotta with Mango
Panna cotta is mostly warming, stirring and waiting, and the coconut version suits a summer night. Don't let the coconut milk boil once the sugar's in, and make it the day before so it has time to set properly. The mango and lime go on top just before serving.
Ingredients
Makes 5 servings
- 762ml Coconut milk
- 76g Caster sugar
- 12g Gelatine powder
- 381g Mango
- 31ml Lime juice
- 8ml Vanilla extract
Method
- Bloom gelatine in 3 tbsp cold water for 5 min. Warm coconut milk with sugar and vanilla over medium heat until sugar dissolves — do not boil.
- Remove from heat, stir in bloomed gelatine until fully dissolved. Pour into 4 serving glasses and refrigerate 4+ hours until set.
- Dice mango and toss with lime juice.
- Top panna cottas with mango salsa just before serving.
Nutrition
Per serving: 420 kcal · 5.6g protein · 31.9g carbs · 32.3g fat