-
For Coconut Panna Cotta
-
Place the coconut milk, heavy cream, and sugar in a saucepan over medium heat. Stir until sugar dissolves. Mixture doesn't need to boil
-
Place cool water in a bowl, sprinkle the gelatin on top and mix with a spoon
-
Remove coconut milk mix from the heat and add the bloomed gelatin
-
Whisk with a spoon or until gelatin is completely dissolved
-
Pour mixture into individual containers
-
Refrigerate the containers for a minimum of 4 hours
-
For Mango Gelee
-
Place mango puree and sugar in a saucepan over medium heat. Heat until mixture boils
-
Pour water in a bowl. Sprinkle gelatin over the water and mix with a small spoon
-
Remove mango puree from heat
-
Add the gelatin mixture and whisk vigorously until the gelatin dissolves
-
Pour the mango gelee on top of the cooled and set panna cottas
-
Refrigerate for 2 hours or until set
-
Top with coconut flakes
-
Enjoy!