Did you really think I would forget to post a dessert recipe?

Really?

I know, you had faith. You may be confused by this one given my stated aversion to coconut. However, that's more of a dislike of the texture of coconut flakes. Try and hide it in carrot cake? I will find it. Try to pull one over and stick it in granola? I will find it. Throw it on the top of a pie topped with meringue? Obviously I will find it. And I will not be happy. You just ruined pie!

Despite my texture issues, the flavor of coconut is actually pretty refreshing. I like sipping the juice from a freshly cracked coconut (especially if wearing sunglasses and sunscreen on a beach). You can't go wrong with coconut curry. Even Malibu rum is okay in moderation...

Plus it's kind of cool to mess with ingredients and try some tropical flavors. As mentioned in my last post, this was a perfect end for our Asian Fusion Sunday Dinner. 

Let us begin!

This is the first time I will say that an apron is optional. Rare but true.

Anyway, start by blooming your gelatin in a small cup with cold water. Set it aside because this will take a few minutes. 

In a small sauce pan combine coconut milk, heavy cream and sugar and heat over medium heat until sugar dissolves. It does not need to boil!

Remove from the heat and add the gelatin mixture, whisking until everything is incorporated and no chunks remain. 

Pour into individual ramekins.

Refrigerate for at least 4 hours. 

It's pretty boring so you should probably do some other chores or take a nap.

And yes, it is this easy.

It still looks like this...

Time to mix up the mango sauce. 

Peel and cut mango into large chunks. Add to a blender with sugar and wine and puree until smooth.

Add cinnamon and mix. Pour mixture into a small sauce pan and heat for 5 - 10 minutes, stirring occasionally. 

Doesn't the cinnamon look angry?

Cut around edges of set panna cotta and invert ramekin onto serving dish. 

Stop with warm mango sauce.

Devour

Coconut Panna Cotta with Mango Sauce

Inspired By Living Sweet Moments Blog
Published April 2015

Ingredients

Panna Cotta

• 1 can coconut milk (not light)
• 1/2 cup heavy cream
• 1/4 cup sugar
• 1/4 cup cool water
• 1 envelope unflavored gelatin

Mango Sauce

• 2 ripe mangoes, peeled and pitted
• 1/2 cup sweet white wine
• 1 tablespoon sugar
• 1/4 teaspoon cinnamon

Instructions

1. Place coconut milk, heavy cream and sugar in a small sauce pan over medium heat. Stir until sugar dissolves. Mixture does not need to boil.
2. Meanwhile place cool water in a bowl, sprinkle the gelatin on top and mix with a spoon.
3. Remove coconut milk mix from the heat and add the bloomed gelatin. Whisk with a spoon or until gelatin is completely dissolved. Pour mixture into individual containers. Refrigerate for at least 4 hours.
4. Prepare mango sauce. Add chunks of mango to a blender along with sugar, cinnamon, and wine. Blend until smooth.
5. Pour into a small pan and simmer for 5-10 minutes until warm.
6. Cut around edge of ramekin and invert into a serving plate. Top with warm mango sauce.