Coconut Panna Cotta with Mango Salsa and Toasted Macadamia Nuts

Servings: 6-8 people

Ingredients:

For the panna cotta:

• 1 cup (240 ml) coconut cream
• 1/2 cup (120 ml) heavy cream
• 1 tablespoon vanilla extract
• 3 tablespoons granulated sugar
• 1/4 teaspoon kosher salt

For the mango salsa:

• 2 ripe mangos, diced
• 1/4 cup (60 g) granulated sugar
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon chopped fresh cilantro

For the toasted macadamia nuts:

• 1/4 cup (30 g) macadamia nuts
• 1 tablespoon unsalted butter, softened
• Salt to taste

Instructions:

1. Make the panna cotta: In a medium bowl, whisk together coconut cream, heavy cream, vanilla extract, sugar, and salt until well combined. Pour mixture into small individual serving cups or ramekins.
2. Chill the panna cotta: Refrigerate for at least 4 hours or overnight until set.
3. Make the mango salsa: In a small bowl, mix together diced mango, granulated sugar, lime juice, and chopped cilantro.
4. Toast the macadamia nuts: Preheat oven to 350°F (180°C). Spread macadamia nuts on a baking sheet and toast for 5-7 minutes or until lightly browned.
5. Serve: To serve, place toasted macadamia nuts on top of chilled panna cotta, followed by mango salsa.

Note: This recipe is a variant of the Coconut cake (recipe #14) and Mango mousse (#25) recipes.