This recipe can be adapted to any flavours you like – I have made these with raspberries, strawberries, chocolate and honey.  You can also use coconut yoghurt to make it dairy free.

2 tablespoons boiling water

2 teaspoons powdered gelatine

1 cup coconut milk

1 1/2 cup greek yoghurt

1 mango, pureed

2 teaspoons vanilla

1/4 cup maple syrup

STEP ONE

Place the boiling water into a small bowl and sprinkle over the gelatine.  Set aside for 5 minutes or until the gelatine has been dissolved.

STEP TWO

Place the yoghurt, vanilla, mango puree and maple syrup into a large jug and stir to combine.

STEP THREE

Place the milk into a small saucepan and heat gently over a medium heat, stirring occasionally with a whisk, until tiny bubbles start to form on the sides of the pan.  Don’t let let the milk boil.  Remove from the heat, add the gelatine mixture and whisk for 1 minute or until totally combined.   Slowly whisk the coconut milk into the mango and greek yoghurt mixture and stir until completely combined.

STEP FOUR

Divide the mixture into 6 x small panna cotta moulds or 6 serving glasses.  Refrigerate for at least 6 hours, preferably overnight for a solid set.

STEP FIVE

Remove the panna cottas from the fridge and gently ease the sides with a small knife.  Tip them upside down into a serving bowl and serve with extra mango and berries.

VARIATION – 1 cup of pureed raspberries or strawberries in place of the mango puree