Coconut Panna Cotta with Mango Salsa
Prep: 15 mins | Cooking time: 5 minutes | Chilling time: 4 hours | Serves: 8
¼ cup water
3 Tsp. gelatine powder
400mL tin coconut milk
1 Tsp. vanilla bean paste
½ cup EQUAL SPOONFUL
Finely shredded zest of ½ lime
6 mint leaves, shredded
2 Tbsp. coconut chips, toasted, to serve
1. Put water in a small jug then sprinkle in gelatine. Stir until combined then set aside for 10 minutes.
2. Meanwhile, combine coconut milk and milk in a medium saucepan over medium heat until warm then add gelatine mixture, stirring until dissolved. Remove from heat and stir in vanilla bean paste and EQUAL.
3. Pour mixture into eight 125ml dariole moulds or glasses. Refrigerate for at least 4 hrs (ideally overnight), or until set firm with a slight wobble.
4. Cut 2 cheeks from mango. Remove skin, finely dice. Turn each panna cotta out onto a serving plate or into a wide glass and top with mango. Garnish with lime zest, mint leaves and coconut chips.
Energy 710kJ (170 Cal)
Fat Total 12.5g
- Saturated 10.6g
- Sugar 8.1g