Coconut-panna-cotta with mango puree

Name: Coconut-panna-cotta with mango puree
Cook time: 35 min
Total time: 35 min
Yield: 8
Ingredients: 4 sheets white gelatine; 1 Vanilla pod; 1 can(s) (400 ml) unsweetened coconut milk; 400 g Whipped cream; 4 TABLESPOONS demerara sugar; 1 package Vanilla sugar; 1 (approx. 500 g) ripe mango; 1 Lime; 7-10 Tbsp roasted coconut chips

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 8

4 sheets white gelatine
1 Vanilla pod
1 can(s) (400 ml) unsweetened coconut milk
400 g Whipped cream
4 TABLESPOONS demerara sugar
1 package Vanilla sugar
1 (approx. 500 g) ripe mango
1 Lime
7-10 Tbsp roasted coconut chips

Directions

1
Soak gelatine in cold water. Cut the vanilla pod lengthwise and scrape out the pulp. Boil up coconut milk, cream, 4 tablespoons sugar, vanilla sugar, vanilla pulp and vanilla pod. Simmer for about 10 minutes.
2
Remove vanilla coconut milk from the stove. Remove vanilla pod. Squeeze the gelatine and dissolve in the hot coconut milk. Divide into eight small glasses (each containing approx. 140 ml) and chill for at least 3 hours.
3
Peel the mango. Cut the flesh from the stone. Squeeze the lime. Puree mango and lime juice finely, sweeten with sugar if necessary. Arrange panna cotta with mango puree. Decorate with coconut chips.