Coconut panna cotta

with mango, lime and chilli salsa
Mark Young
6 x 150ml glasses
Prep time: 
5 minutes
Cook time: 
30 mins plus cooling time
  • 300ml of coconut milk
  • 370ml double cream
  • 1 teaspoon of vanilla extract
  • 200g of caster sugar
  • 6 leaves of Gelatin
  • 1 mango cut into 1/2 cm dice
  • Juice and zest of one lime
  • 1/4 red chilli, de-seeded and very finely diced
  • Basil or coriander leaves to decorate
  1. Place gelatin in a bowl in cold water and soak for 5 minutes.
  2. Gently heat coconut milk, double cream, caster sugar and vanilla essence in a thick bottomed saucepan until small bubbles appear at the side of the liquid, then remove from the heat.
  3. Squeeze the gelatin to remove the water then add to the saucepan and stir well until dissolved.
  4. Strain the mixture into a jug and allow to cool for five minutes.
  5. Pour into glasses and then place in the fridge to set.
  6. While panna cotta is setting place the diced mango with finely diced chilli, lime zest and juice into a bowl and mix well.
  7. To serve top the panna cotta with the mango salsa and some shredded basil or coriander.