Thai Coconut Panna Cotta with Mango Coulis

Allergens

None

Ingredients

• 3/4 cup canned full
• fat coconut milk 1 1/2 tbsp honey 1 tsp vanilla extract 1/2 tsp gelatin powder 1/4 cup hot water 1/2 ripe mango, peeled and pitted 1 tbsp lemon juice 3 tbsp honey

Instructions

1. In a small bowl, sprinkle the gelatin over the hot water and let it soften for 5 minutes.
2. In a saucepan, whisk together the coconut milk, 2 tablespoons of honey, and vanilla extract. Heat over medium heat until it starts to steam but not boil.
3. Remove from heat and stir in the softened gelatin until fully dissolved. Pour the mixture into two dessert glasses or ramekins. Refrigerate for at least 4 hours or until set.
4. For the mango coulis, blend the mango flesh with lemon juice and remaining honey until smooth. Strain through a fine mesh sieve to remove any seeds or fibers.
5. To serve, drizzle the mango coulis over the set panna cotta and enjoy!

Chef’s Insight

For added flavor and visual appeal, consider using Thai basil instead of regular mint for garnishing.

Notes

This dessert is perfect for a summer meal or a tropical-themed event.