Coconut Panna Cotta with Mango Salsa

Ingredients

For the Panna Cotta:

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

For the Mango Salsa:

• 2 ripe mangos, diced
• 1/4 cup red onion, finely chopped
• 1 jalapeño pepper, seeded and finely chopped
• 2 tbsp honey
• 1 lime, juiced
• Salt and pepper to taste

Instructions

Make the Panna Cotta:

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

Make the Mango Salsa:

1. In a medium bowl, combine the diced mango, red onion, jalapeño pepper, honey, and lime juice.
2. Season with salt and pepper to taste.
3. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

Serve

1. To serve, top each panna cotta with a spoonful of the mango salsa.
2. Garnish with additional shredded coconut and mint leaves if desired.
3. Enjoy!