Coconut Panna Cotta with Mango Lime Purée

I made these coconut panna cottas with mango-lime purée for a dinner party the other night and they were so easy (only 5 ingredients) and delicious. The hardest part is waiting for them to set in the refrigerator. If you want to use less sugar, you can go down to 1/4 cup (or increase to a cup if you want them sweeter.) Honey also works in place of sugar if you want them free of refined sugar.  You can swap out the mango purée for any fresh seasonal fruit or fruit compote/purée. Here’s another version I made with macerated strawberries, passion fruit and toast coconut: Ingredients: 2 cans full fat, unsweetened coconut milk 4 teaspoons gelatin 3 tablespoons water 1/2 cup sugar  pinch of salt 1 cup diced mango (fresh or frozen) 1 lime Method: Add water to mixing bowl. Sprinkle gelatin on top and let sit to “bloom.” In a sauce pan heat coconut milk, sugar and salt. Don’t let it boil.  Once it’s hot, add a ladleful of hot coconut milk to gelatin and whisk to combine. Once gelatin is dissolved add the rest of the hot coconut milk and whisk to combine. Divide into 6 ramekins, teacups or jars and refrigerate until set, about 6 hours. You can do this overnight, just cover with plastic wrap without touching the surface of the panna cotta.  Before serving, blend mango in a blender with the juice of the lime until smooth.  To serve, spoon mango purée on top of set panna cotta and garnish with raspberries, mint and toasted coconut if desired.