Panna Cotta

Ingredients

1-1/4 oz envelope unflavored gelatin plus 1 scant teaspoon
2-13.5 oz cans Andre Prost Coconut Milk (found in the baking section)
1/2 cup sugar
1/8 teaspoon salt
Optional:
Fresh chopped mango
1-15 oz can sliced mangos in lite syrup, puréed

We made this classic Italian dessert dairy-free by replacing cream with coconut milk, and serving it with mangos. Make it the night before serving, for carefree entertaining! It’s super simple and extra creamy!

Time

15 minutes to assemble
Chill 4 hours or overnight

Yield

6-1/2 cups

Time

Yield

Directions

Add 1/4 cup very cold water to a bowl. Sprinkle water with gelatin. Set aside to soften.
Meanwhile, in a medium saucepan add Coconut Milk, sugar and salt. Stirring, bring to a boil. Remove from heat.
Stirring, add gelatin mixture to Coconut Milk. Mix until gelatin is completely dissolved. Divide coconut milk mixture among custard cups and cool. Cover with plastic wrap and refrigerate until set, 4 hours or more, preferably overnight.
Serve right from custard cups; or unmold by running a small knife around edges and dipping cups in hot water for 20 seconds. Invert cups onto plate and top with chopped, or puréed mango.
Add 1/4 cup very cold water to a bowl. Sprinkle water with gelatin. Set aside to soften.
Meanwhile, in a medium saucepan add Coconut Milk, sugar and salt. Stirring, bring to a boil. Remove from heat.
Stirring, add gelatin mixture to Coconut Milk. Mix until gelatin is completely dissolved. Divide coconut milk mixture among custard cups and cool. Cover with plastic wrap and refrigerate until set, 4 hours or more, preferably overnight.
Serve right from custard cups; or unmold by running a small knife around edges and dipping cups in hot water for 20 seconds. Invert cups onto plate and top with chopped, or puréed mango.