Mango Panacotta
- 1 Mango Fresh
- 1 1/2 cups Coconut milk
- 1/2 cup coconut yoghurt
- 1 1/2 tbs Grass Fed Gelatin
- 4 tbs water
- 1/4 cup Monk Fruit Sweetener Optional
Blend ½ cup milk, coconut yoghurt and mangos in a blender until smooth. Set Aside. In a saucepan heat the remaining coconut milk. While that's heating in a small bowl add the gelatin and 4tbs water to bloom, stir so the gelatin was soak up the water. When the milk has heated (not boiling) add the gelatin and stir until dissolved. If using a sweetener ass now. I used ¼ cup lakanto monk fruit sweetener because the mango wasn't super sweet. In a mixing bowl, mix the blended mango mix and the heater milk. Stir until combined. Pour into 4 serving bowls and refrigerate overnight or for approx 5hrs. Serve with coconut yoghurt and topped with freshly chopped mango.
