Mango coconut pannacotta with pineapple

Ingredients

• 1/2 cup cold water
• 4 teaspoons gelatin powder
• 2 ripe mango meat
• 1 can coconut milk 400ml
• 1 can coconut cream, 400ml
• 1/3 cup sugar
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 -2 pineapple slices (crushed) for garnish

Method

1. for mango layer, add 1/4 cup cold water in small bowl and sprinkle 2 teaspoons gelatin on top. Sit for 5mins
2. blend mango to smooth puree and transfer to saucepan, medium heat
3. place 2 teaspoons gelatin in microwave for 10secs until syrupy
4. add gelatin syrup into mango puree and stir through. Remove from heat, place in 4 glasses and set aside. When cool, place in fridge to set
5. for the coconut layer, do same as step 1.
6. in saucepan, add coconut milk and cream, sugar and salt. Heat until sugar dissolved
7. same as step 3
8. whisk the gelatin syrup into the coconut mixture, remove from heat and pour into a fine strainer over a bowl to get rid of any lumps. Stir in vanilla extract. Set aside until slightly cool.
9. Then pour the coconut mixture over the chilled mango puree until the glass is about 3/4 full. Cover with glad wrap so it doesn't form a skin until chilled.
10. when set, add crushed pineapple on top and serve

Product used in recipe

• Valcom - Coconut Cream