Coconut Panna Cotta Bars with Mango Salsa

Servings: 12-15 bars

Ingredients:

• 1 cup (200g) granulated sugar
• 2 cups (475ml) heavy cream
• 1/4 cup (30g) unsweetened shredded coconut
• 2 teaspoons kosher salt
• 1 tablespoon (15g) vanilla extract
• 12 ounces (340g) white chocolate chips
• Fresh mango, diced (for the salsa)
• Toasted coconut flakes, for garnish

Instructions:

For the Panna Cotta:

1. In a medium saucepan, combine the sugar, salt, and 2 cups (475ml) of heavy cream.
2. Cook over medium heat, stirring occasionally, until the mixture comes to a boil.
3. Remove from heat and stir in the unsweetened shredded coconut and vanilla extract.
4. Pour the mixture into small individual serving dishes or ramekins.
5. Refrigerate for at least 4 hours or overnight.

For the Mango Salsa:

1. In a medium bowl, combine the diced mango, granulated sugar, and lime juice.
2. Stir until well combined.
3. Taste and adjust sweetness as needed.

Assembly:

1. Once the panna cotta is chilled, place it on a serving plate or board.
2. Drizzle with white chocolate sauce (see below).
3. Top with diced mango from the salsa and toasted coconut flakes.

White Chocolate Sauce:

• 8 ounces (225g) white chocolate chips
• 1 tablespoon (15g) unsalted butter

Melt the white chocolate chips in a double boiler or in the microwave (30 seconds at a time, stirring between each interval). Stir until smooth. Remove from heat and whisk in the butter until combined.

Notes:

• You can toast coconut flakes by spreading them on a baking sheet and baking at 350°F (175°C) for 5-7 minutes or until fragrant.
• Use fresh mango for the salsa, but you can also use frozen and thawed mango as a substitute.
• These bars are best served chilled, so refrigerate for at least 30 minutes before serving.