Ingredients:
- For the Candied Ginger:
- 1 cup thinly sliced fresh ginger
- 1 cup granulated sugar
- 1/2 cup water
- For the Panna Cotta:
- 1 1/2 cups full-fat coconut milk
- 1/4 cup agave nectar or maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- Pinch of ground cardamom
- Pinch of ground nutmeg
- 1 ripe mango, peeled and diced
Instructions:
- Candied Ginger: Combine ginger, sugar, and water in a saucepan over medium heat. Bring to a boil, then reduce heat and simmer for 15-20 minutes, stirring occasionally, until the syrup thickens and ginger is translucent. Spread candied ginger on a parchment-lined baking sheet to cool completely.
- Panna Cotta: In a saucepan, combine coconut milk, agave nectar, vanilla extract, cinnamon, cardamom, and nutmeg. Heat over medium heat, stirring frequently, until just simmering. Remove from heat and stir in diced mango.
- Divide the mixture evenly among four ramekins or small serving glasses. Refrigerate for at least 4 hours or overnight until set.
- To serve: Top each panna cotta with a few pieces of candied ginger and drizzle with any remaining syrup. Enjoy chilled!