Coconut Lime Panna Cotta with Mango Coulis (Paleo, Gluten-Free)

Ingredients

• 1 cup full-fat coconut milk
• 1/2 cup almond milk
• 3 tablespoons honey
• 2 teaspoons unflavored gelatin powder
• Zest of 2 limes, divided
• 1/4 cup freshly squeezed lime juice
• 1 ripe mango, peeled and pitted
• 1 teaspoon vanilla extract
• Pinch of sea salt
• Optional: Fresh mint leaves for garnish

Instructions

1. 1

   In a small bowl, sprinkle the gelatin over 1/4 cup of almond milk; let it sit for about 5 minutes to soften.

2. 2

   In a saucepan, combine coconut milk, remaining almond milk, honey, half of the lime zest, and a pinch of sea salt. Heat over medium-low heat until heated through but not boiling.

3. 3

   Stir in the softened gelatin until fully dissolved. Remove from heat and add the vanilla extract and lime juice. Stir well.

4. 4

   Pour the mixture into four small ramekins or dessert cups, dividing it evenly. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight to set completely.

5. 5

   In a blender or food processor, puree the mango with the remaining lime zest until smooth. Strain through a fine mesh sieve to create the mango coulis.

6. 6

   To serve, top each panna cotta with the mango coulis and garnish with fresh mint leaves if desired. Enjoy!