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Toasted coconut panna cotta with mango

Ingredients

For the panna cotta:

200g coconut milk

300g coconut cream (can)

4g agar agar

10g cornstarch

½ an organic lime (juice and zest)

70g cane sugar

½ a vanilla pod

 

For the mango topping:

300g frozen mango

1 fresh mango

60g cane sugar

10g cornstarch

60ml water / passion fruit juice drink

Vanilla

 

For garnishing:

Coconut chips

Herbs (thyme)

Lime zest

INSTRUCTIONS

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.

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