Toasted Coconut Panna Cotta with Mango

Name: Toasted Coconut Panna Cotta with Mango
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 portions

Preparation time: 20 min
Cooking time: 10 min
Total time: 30 min

Difficulty: medium

Ingredients

For the panna cotta

200 g coconut milk

300 g coconut cream (can)

4 g agar agar

10 g cornstarch

0.5 pc organic lime, juice and zest

70 g cane sugar

0.5 pc vanilla pod

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

Some vanilla

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.