Coconut Cream Panna Cotta with Mango and Pineapple

Servings:

4-6 people

Ingredients:

For the Panna Cotta:

• 1 cup heavy cream
• 1/2 cup whole milk
• 1/4 cup granulated sugar
• 1 tsp kosher salt
• 1 tsp vanilla extract
• 1 cup shredded coconut

For the Mango-Pineapple Salsa:

• 1 ripe mango, diced
• 1 cup pineapple chunks
• 2 tbsp honey
• 1 tsp grated ginger
• Salt to taste

Instructions

Make the Panna Cotta:

1. In a medium saucepan, combine heavy cream, whole milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.
2. Remove the mixture from the heat and stir in vanilla extract and shredded coconut.
3. Pour the mixture into small individual serving cups or ramekins.
4. Refrigerate for at least 4 hours or overnight until set.

Make the Mango-Pineapple Salsa:

1. In a bowl, mix together mango, pineapple chunks, honey, and grated ginger.
2. Season with salt to taste.
3. Cover and refrigerate for at least 30 minutes to allow flavors to meld.

Serve:

1. Just before serving, top each panna cotta with a spoonful of mango-pineapple salsa.
2. Garnish with toasted coconut flakes or chopped fresh mint leaves, if desired.
3. Enjoy!

Notes

• You can make the panna cotta ahead of time and store it in the refrigerator for up to 24 hours.
• The mango-pineapple salsa is best made just before serving, as the flavors will muddle together quickly.
• Feel free to adjust the amount of honey and ginger to taste.