one cup of coconut milk One cup of heavy cream Halved cup sugar
One package (two one-fourth teaspoons) unflavored gelatin One fourth cup cool water; one ripe mango, pureed One teaspoon of vanilla extract Pinch of Salt
In a small bowl, toss the gelatin over the cold water and let it bloom for roughly five minutes. Accuring the ideal texture depends on this stage.
Combine in a saucepan the coconut milk, heavy cream, sugar, and a little salt. Heat until the sugar melts and the mixture is heated but not boiling, medium heat.
Remove the pot from heat and swirl in the bloomed gelatin until completely dissolved. Stir thoroughly adding the vanilla extract.
Divide the ingredients fairly among glasses or serving cups, pour and chill. Refrigerate till set, at least four hours or more. Waiting is the toughest component here!
Top with mango puree once set, then shortly before serving, spoon over panna cotta. For a further garnish, consider mint leaves or fresh mango pieces.