Ingredients
Method
Mango Panna Cotta
- In a mixing bowl, combine mango puree, heavy cream, coconut milk, sugar, and vanilla extract.
- Sprinkle gelatin over the mixture and let it bloom for 5 minutes.
- Heat the mixture gently in a saucepan until the gelatin dissolves completely.
- Pour the mixture into ramekins and refrigerate for at least 4 hours to set.
Coconut Tapioca
- In a saucepan, combine tapioca pearls, coconut milk, and sugar.
- Cook over medium heat, stirring frequently, until the tapioca is translucent and thickened.
- Remove from heat and let it cool.
Coconut Crumble
- Preheat the oven to 350°F (175°C).
- In a bowl, mix shredded coconut, flour, melted butter, and brown sugar until crumbly.
- Spread the mixture on a baking sheet and bake for 10-12 minutes until golden brown.
Assembly
- Once the panna cotta has set, top with coconut tapioca and sprinkle with coconut crumble.
Nutrition
Notes
Serve chilled for the best flavor and texture.
