A light and refreshing dessert perfect for hot summer days. Coconut and mangos are the flavour of an Australian summer.
400 ml coconut cream
400 ml cream
6 sheets of gelatin
1 vanilla bean, split in half
2 caster sugar, heaped
3 mangoes, cheeks only
1
Place the gelatin in a bowl of cold water and allow to soak for 5 minutes.
2
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.
3
Squeeze the excess water from the gelatin and add this to the cream. Stir to combine and take from the heat.
4
Pour the pannacotta into 6 individual molds and allow to cool. Place in the refrigerator till chilled.
5
Serve with mango cheeks.
Ingredients
400 ml coconut cream
400 ml cream
6 sheets of gelatin
1 vanilla bean, split in half
2 caster sugar, heaped
3 mangoes, cheeks only
