coconut and vanilla pannacotta with mango cheeks

A light and refreshing dessert perfect for hot summer days.


  • 400ml coconut cream
  • 400ml cream
  • 6 sheets of gelatin
  • 1 vanilla bean, split in half
  • 2 heaped tbsp caster sugar
  • 3 mangoes, cheeks only


Place the gelatin in a bowl of cold water and allow to soak for 5 minutes.

Meanwhile put the cream, coconut cream, sugar and vanilla pod in a saucepan and bring it to a soft boil , stir together then turn the heat down and simmer for a couple of minutes.

Squeeze the excess water from the gelatin and add this to the cream. Stir to combine and take from the heat.

Pour the pannacotta into 6 individual molds and allow to cool. Place in the refrigerator till chilled.

Serve with mango cheeks.

serves 6