Coconut Cream Panna Cotta with Mango and Pineapple Salsa

Servings

8-10 servings

Ingredients:

For the panna cotta:

• 1 can (14 oz) full-fat coconut milk
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp salt

For the mango and pineapple salsa:

• 1 ripe mango, diced
• 1 cup pineapple chunks
• 1/4 cup brown sugar
• 2 tbsp fresh lime juice
• 1 tsp grated ginger
• Salt to taste

Instructions:

To make the panna cotta:

1. In a medium saucepan, combine the coconut milk, heavy cream, granulated sugar, vanilla extract, and salt.
2. Cook over medium heat, stirring occasionally, until the mixture comes to a simmer.
3. Reduce the heat to low and cook for 5-7 minutes or until the mixture has thickened slightly.
4. Remove from heat and let cool to room temperature.
5. Pour the mixture into small individual serving cups or ramekins.
6. Refrigerate for at least 4 hours or overnight until set.

To make the mango and pineapple salsa:

1. In a medium bowl, combine the diced mango, pineapple chunks, brown sugar, lime juice, and grated ginger.
2. Season with salt to taste.
3. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.

Assembly and serving:

1. Just before serving, top each panna cotta with a spoonful of mango and pineapple salsa.
2. Serve chilled.

Note: This recipe is generated randomly from the list of dessert recipes provided. The result is a unique combination of coconut cream panna cotta topped with a sweet and tangy mango and pineapple salsa.