Name: Coconut and vanilla panna cotta with mango salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1
Cuisine: mediterranean
Ingredients: 12.00 gm gelatine; 62.50 gm just-boiled water; 400ml can light coconut cream; 125.00 ml palm sugar, finely grated; 500.00 ml vanilla yoghurt; 1.25 gm ground cinnamon; 1 large mango, flesh sliced; 2 passionfruit, pulp; 62.50 ml coconut, shredded, toasted

Coconut and vanilla panna cotta with mango salad

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Prep Time:
15 minutes

Cook Time:
5 minutes

Total Time:
20 minutes

Transport yourself to a tropical island with coconut vanilla panna cotta topped with fresh mango salad.

Ingredients:

12.00 gm gelatine
62.50 gm just-boiled water
400ml can light coconut cream
125.00 ml palm sugar, finely grated
500.00 ml vanilla yoghurt
1.25 gm ground cinnamon
1 large mango, flesh sliced
2 passionfruit, pulp
62.50 ml coconut, shredded, toasted

Instructions:

In a small saucepan, combine coconut cream and sugar over medium heat, stirring until sugar dissolves. Remove from heat and whisk in gelatine mixture. Let it cool for 5 minutes before using.
Sprinkle gelatine over freshly boiled water and whisk vigorously with a fork until fully dissolved. Allow to cool briefly before using.
Blend the yogurt and cinnamon mixture until thoroughly combined. Gently pour the mixture into 6 glasses or molds that hold 3/4 cup each and refrigerate overnight.
Combine juicy ripe mango, tangy passionfruit, and sweet shredded coconut for a tropical and flavorful fruit salad. Serve alongside a luscious panna cotta for a delightful and refreshing dessert.

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