Mangoes + Coconut = Delicious.

Here is a cool, creamy, coconut panna cotta topped with fresh diced mango and toasted coconut. This is my third panna cotta recipe, and I hope you’ll find it easy to prepare and a joy to eat.  Use a full fat coconut milk and your coconut panna cotta will have the best flavor and texture.  Enjoy!

Coconut Panna Cotta with Mango
serves 4 – 5

1 can full fat coconut milk (13.5 oz, 1 2/3 cups)
2/3 cup milk
1/3 cup white sugar
1 package unflavored gelatin
1/4 cup water
one mango, diced
1/3 cup coconut, lightly toasted

In a small bowl, mix the powdered gelatin with the water.  This is to hydrate and soften the gelatin.  The mixture will be thick and granular looking after a couple minutes.  Set aside.

In a small pan, mix the coconut milk, milk, and sugar over medium heat until hot – but not boiling.  Remove from heat and stir in the gelatin/water mixture.  When the gelatin is completely melted into the hot coconut milk mixture you are ready to pour into serving dishes.  You may use individual glasses or one bowl — whatever will look beautiful.   Refrigerate until cold.  Top with diced mango and toasted coconut just before serving.