Coconut Vanilla Panna Cotta With Tropical Fruit Salad - cooking recipe

Ingredients

1 tbsp powdered unflavored gelatin
1/4 cup just boiled water
14 oz can light coconut cream
3 tbsp finely grated palm sugar or packed brown sugar
2 1/4 cups vanilla yogurt
1/4 tsp ground cinnamon
1 None large mango, peeled and flesh sliced
2 None passion fruit, pulp and seeds
1/4 cup shredded coconut, toasted

Preparation

Sprinkle the gelatin over the just-boiled water. Whisk vigorously with a fork, until dissolved. Set aside to cool slightly.
In a small saucepan, heat the coconut cream and palm sugar together on medium heat. Stir until the sugar has dissolved. Remove from heat and whisk in gelatin mixture. Set aside to cool for 5 mins. Stir through the yogurt and cinnamon, mixing well. Pour into glasses or molds. Chill overnight.
To make the fruit salad: toss together the mango, passion fruit and coconut. Serve with the panna cotta.