Coconut Panna Cotta with Mango and Pineapple

Servings

4-6 servings

Ingredients

For the panna cotta:

• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1/4 teaspoon kosher salt
• 1/2 cup unsweetened shredded coconut
• 2 tablespoons vanilla extract

For the topping:

• 1 ripe mango, diced
• 1 ripe pineapple, diced
• 2 tablespoons brown sugar
• 1 tablespoon unsalted butter
• 1/4 cup toasted coconut flakes

Instructions

Make the panna cotta:

1. In a medium saucepan, combine the cream, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
2. Remove the mixture from the heat and stir in the shredded coconut and vanilla extract. Let it steep for 10-15 minutes, then strain the mixture into a clean container. Discard the coconut solids.
3. Pour the mixture into small individual serving cups or ramekins. Refrigerate until set, at least 4 hours.

Make the topping:

1. In a small skillet, combine the mango and pineapple. Sprinkle with brown sugar and dot with butter.
2. Cook over medium heat, stirring occasionally, until the fruit is caramelized and golden brown, about 5-7 minutes.
3. Stir in the toasted coconut flakes.

To serve:

1. Remove the panna cotta from the refrigerator and top each serving with a spoonful of the caramelized mango and pineapple mixture.
2. Serve chilled and enjoy!

Note: This recipe is a variation of the original "Orange panna cotta" (recipe #28) with a different flavor combination.