+ GOOD – Go simpler with the garnish – just drizzle with mango coulis or sauce

++ BETTER – Save time by serving the panna cotta with slices of fresh mango

+++ BEST – Recipe

Coconut Panna Cotta

Desserts Food Italian

A light, tropical panna cotta infused with coconut and served with caramelised mango and toasted flakes for a simple, elegant dessert.

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Prep: EASY

10 Servings

Ingredients

• 1 litre Macphie Panna Cotta

• 200g coconut cream

• Toasted coconut flakes, to serve

• Dried mango slices, to serve

• Demerara sugar, to serve

Method

Pour Macphie Panna Cotta into a saucepan and bring to the boil, stirring continuously.
Add the coconut cream and stir until melted through the panna cotta.
Pour into moulds and chill for a minimum of 2 hours until set.
Turn out the panna cotta onto serving plates.
Sprinkle the mango slices with brown sugar and use a blow torch or place under a hot grill to caramelise.
Place toasted coconut flakes on top of the panna cottas and serve with the caramelised mango slices.

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