Coconut Panna Cotta with Mango Salsa

Ingredients list for Coconut Panna Cotta with Mango Salsa

• 1 cup Coconut milk
• 1 cup Coconut cream
• 2 cup Fresh cream
• ½ cup Powdered sugar
• 1 tablespoon Gelatin
• Mango salsa
• 1 cup Ripe mango chopped
• 1 tablespoon Lemon juice
• 1 Jalapeno chopped
• 6-8 Mint leaves

Method

1. Take gelatin in a small microwave proof bowl. Add 2-3 tablespoons water and set aside for 2 minutes. Heat the bowl in microwave for 10 seconds.
2. Heat fresh cream in a small deep non-stick pan. Add coconut milk and coconut cream, mix and cook for 1-2 minutes. Add powdered sugar, mix and cook for 1-2 minutes.
3. Add bloomed gelatin to coconut milk mixture, mix and bring to boil. Strain the coconut mixture into another bowl and keep aside for 5-10 minutes.
4. To prepare mango salsa, put mango, lemon juice, jalapeno and torn mint leaves in another bowl and mix well.
5. Put some mango salsa into individual wine glasses, pour coconut milk mixture over and put some more mango salsa on top. Refrigerate for 2 hours.
6. Serve chilled.