Desserts Coconut Panacotta With Mango
Serves : 4
Preparation Time: 10 minutes
Cooking Time: Chilling Time - At Least 2 Hours
Ingredients
- 250ml coconut water
- 25g caster sugar
- 1 x 12 g sachet gelatine
- 250g 0% Greek yoghurt
- 1 medium mango
- 1 lime
Nutrition
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Method
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Pour 100ml of the coconut water into a small pan, add the sugar and bring to a simmer. Stir until dissolved then sprinkle over the gelatine and heat for 1 minute. Remove from the heat and whisk until dissolved.
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Add the remaining coconut water and Greek yoghurt and whisk until totally smooth. Return to the heat if necessary to make sure the gelatine is fully dissolved.
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Pour into 4 moulds. Place in the fridge to set for at least 2 hours.
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Peel the mango and roughly chop half and place into a small blender and blitz until smooth. Spoon the puree onto serving plates. Finely dice the remaining mango.
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Dunk the moulds briefly in hot water to release the panacotta then turn out in the centre of the mango purée.
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Top with the diced mango and finely grate the lime over the top.
