For the Panna Cotta:

• 2 cups coconut milk
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 teaspoons powdered gelatin
• 2 tablespoons cold water

For the Mango Puree:

• 2 ripe mangoes, peeled and diced
• 2 tablespoons granulated sugar
• 1 tablespoon fresh lime juice

For Garnish:

• Fresh mango slices
• Toasted coconut flakes
• Mint leaves

Instructions:

1. In a small bowl, sprinkle the gelatin over the cold water and let it sit for about 5 minutes to bloom.
2. In a saucepan, heat the coconut milk and sugar over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is just about to simmer. Do not boil.
3. Remove the saucepan from heat and stir in the vanilla extract.
4. Add the bloomed gelatin to the warm coconut milk mixture, stirring until completely dissolved.
5. Divide the coconut milk mixture evenly among serving glasses or ramekins. Allow them to cool slightly before covering and refrigerating for at least 4 hours, or until set.
6. While the panna cotta sets, prepare the mango puree. In a blender or food processor, combine the diced mangoes, sugar, and lime juice. Blend until smooth.
7. Once the panna cotta is set, spoon a layer of mango puree over each serving.
8. Return the glasses or ramekins to the refrigerator for another 30 minutes to allow the mango puree to set slightly.
9. Before serving, garnish each mango coconut panna cotta with fresh mango slices, toasted coconut flakes, and mint leaves for an elegant touch.
10. Serve chilled and enjoy the delightful combination of creamy coconut panna cotta and sweet, tropical mango puree. This elegant dessert is perfect for special occasions or any time you want to impress your guests with a taste of paradise!