Coconut Lime Panna Cotta with Mango and Pineapple Salsa

Ingredients

For the panna cotta:

• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1/4 cup unsweetened shredded coconut
• 1 tsp vanilla extract
• 1 cup coconut milk
• 1 tbsp lime juice
• 1/4 tsp salt

For the mango and pineapple salsa:

• 1 ripe mango, diced
• 1 cup pineapple chunks
• 2 tbsp brown sugar
• 2 tbsp fresh lime juice
• Salt to taste
• Fresh mint leaves for garnish

Instructions

To make the panna cotta:

1. In a medium saucepan, combine the heavy cream, granulated sugar, shredded coconut, vanilla extract, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
2. Remove from heat and stir in the coconut milk and lime juice. Let it cool to room temperature.
3. Pour the mixture into small individual serving cups or ramekins. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

To make the mango and pineapple salsa:

1. In a medium bowl, combine the diced mango, pineapple chunks, brown sugar, lime juice, and salt. Toss to coat.
2. Taste and adjust the sweetness and tartness as needed.
3. Cover with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

To serve:

1. Just before serving, top each panna cotta with a spoonful of the mango and pineapple salsa.
2. Garnish with fresh mint leaves, if desired.
3. Serve chilled and enjoy!

Note: The panna cotta can be made ahead of time and stored in the refrigerator for up to 24 hours.