Coconut Panna Cotta with Mango and Palm Sugar Caramel

300ml coconut cream
300ml milk
⅓ cup caster sugar
3 sheets gelatine
Mango sauce
1 mango, peeled, chopped
1 tablespoon grated palm sugar
zest of one lime
Caramelised mango
2 mango cheeks, cut into 4 pieces, whole
1 teaspoon olive oil

Palm sugar is made from the sap of the palm tree and sold in hard cake form. It is available from the Asian aisle of the supermarket.

Lightly oil ramekins before using to help when un-moulding panna cotta onto plates.

For a firmer result refrigerate panna cotta overnight.

Panna cotta would also be great served with drizzled honey and fresh berries.

Use this vibrant mango sauce to stir through yoghurt, pour over ice-cream or as a base for a tropical fruit smoothie.

  1. To prepare the panna cotta, stir the cream, milk and caster sugar in a medium saucepan, over a low heat, for about 3 minutes or until the sugar dissolves. Do not boil. Remove from heat. Soften the gelatine sheets in a little warm water. Remove and squeeze out excess water. Add to hot milk mixture and stir until dissolved. Strain and cool to room temperature.
  2. Pour mixture into four ramekins and refrigerate until set.
  3. To prepare the mango sauce, place all ingredients in a medium saucepan. Just cover with water and allow to gently boil or until the mix is pulp like. Remove from heat. Cool slightly. Blend until smooth.
  4. To prepare the caramelized mango, brush mango with oil. Heat a non stick frying pan. Add mango. Cook until lightly browned on each side. Remove from pan. Refrigerate until cold.
  5. To serve, turn out the panna cotta on four plates, top with a piece of caramelized mango and drizzle the sauce around the plate. Serve immediately.
Recipes Holly & Grace