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