Name: Coconut and vanilla panna cotta with mango salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6
Ingredients: 1 tablespoon gelatine; 1/4 cup just boiled water; 400 millilitre can light coconut cream; 1/4 cup finely grated palm sugar; 2 cup vanilla yoghurt; 1/4 teaspoon ground cinnamon; 1 large mango, flesh sliced; 2 passionfruit, pulp; 1/4 cup shredded coconut, toasted

Coconut and vanilla panna cotta with mango salad

Cool and creamy, these sweet coconut and vanilla panna cottas are beautiful enjoyed straight out of the fridge as a gorgeous dessert. Serve with a fresh, fruity coconut and mango salad to add an extra layer of flavour to this Summery dessert.

Serves 6

Prep

15M

Cook

Total

20M

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Ingredients

1 tablespoon gelatine

1/4 cup just boiled water

400 millilitre can light coconut cream

1/4 cup finely grated palm sugar

2 cup vanilla yoghurt

1/4 teaspoon ground cinnamon

1 large mango, flesh sliced

2 passionfruit, pulp

1/4 cup shredded coconut, toasted

Method

1.Sprinkle gelatine over just-boiled water. Whisk vigorously with a fork, until dissolved. Set aside to cool slightly.

2.In a small saucepan, heat coconut cream and sugar together on medium heat. Stir until sugar has dissolved. Remove from heat and whisk in gelatine mixture. Set aside to cool, 5 minutes.

3.Stir through combined yoghurt and cinnamon, mixing well. Pour into glasses or moulds. Chill overnight.

4.To make salad: toss together mango, passionfruit and coconut. Serve with panna cotta.

It’s important to have the gelatine mixture and milk mixture at a similar temperature before combining, to prevent lumps from forming.
Note

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Ingredients

Method

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