Ingredients for Coconut Pannacotta with Mango

• 1 cup coconut milk (from a tetra-pack or tin)
• 1 cup fresh cream (1 pack of 250ml)
• 1/4 cup sugar
• 1 tsp vanilla essence
• 2 tsp gelatin
• chopped mango

Method for Coconut Pannacotta with Mango

1. Combine coconut milk, cream, sugar and vanilla essence in a vessel and let it heat up on a low flame.
2. By the time it heats up, add 4 tbsp water to gelatin and let it for 5 minutes till the cream mixture heats up.
3. Turn off the flame of the cream when you see bubbles around the edges, do not let it boil.
4. Add the gelatin mixture to the cream and use a whisk to mix properly until the gelatin is dissolved completely.
5. Transfer this to a wide flat glass dish and let it set overnight, covered.
6. The next morning, top the pannacotta with mango and serve cold.