Coconut Panna Cotta with Mango and Pineapple Salsa

Servings: 6-8

Ingredients:

For the Panna Cotta:

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

For the Mango and Pineapple Salsa:

• 1 ripe mango, diced
• 1 cup pineapple chunks
• 1/4 cup brown sugar
• 2 tbsp lime juice
• 1 tsp grated ginger
• Salt to taste

Instructions:

To Make the Panna Cotta:

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

To Make the Mango and Pineapple Salsa:

1. In a medium bowl, combine the diced mango, pineapple chunks, brown sugar, lime juice, and grated ginger. Season with salt to taste.
2. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

To Serve:

1. Spoon a layer of coconut panna cotta into individual serving cups or ramekins.
2. Top each serving with a spoonful of mango and pineapple salsa.
3. Serve chilled and enjoy!

Notes:

• You can adjust the amount of sugar in the salsa to your taste.
• If you prefer a creamier panna cotta, add an extra 1-2 tablespoons of heavy cream to the mixture before chilling.
• This dessert is perfect for warm weather or outdoor gatherings!