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Toasted Coconut Panna Cotta with Mango

Ingredients

For the panna cotta

300 g coconut cream (can)
0.5 pc organic lime, juice and zest
70 g cane sugar

For the mango topping

300 g mango, frozen
1 pc mango, fresh
60 g cane sugar
10 g cornstarch
60 ml water / passion fruit juice drink

For garnishing

Some coconut chips
Some thyme
Some lime zest

Preparation

1. Heat the coconut milk in a saucepan.
2. Add the coconut cream and stir until incorporated.
3. Add the rest of the ingredients to the saucepan and simmer for around 3-5 minutes while stirring.
4. Pour the panna cotta mixture into 6 silicon moulds or small bowls/ramekins, and leave to set in the fridge for at least 3 hours.
5. Peel the mango and cut the fruit into cubes.
6. Blitz half of the cubes, and heat them in a saucepan with the rest of the ingredients until the sugar has dissolved completely. Add the rest of the mango cubes, then leave to cool in the fridge.
7. To serve: Toast the coconut chips in a pan, turn each panna cotta out of its mould, and garnish with the mango topping and the toasted coconut chips.

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