Mango Coconut Panna Cotta

Ingredients

• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup mango puree (fresh or canned)
• 1/4 cup honey
• 1 teaspoon vanilla extract
• 1 teaspoon gelatin powder
• 2 tablespoons cold water

Instructions

1. In a small bowl, mix together the gelatin powder and cold water. Let it sit for 5 minutes to bloom.
2. In a medium saucepan, heat the coconut milk, mango puree, honey, and vanilla extract over medium heat until it begins to simmer.
3. Remove from heat and whisk in the bloomed gelatin mixture until it has completely dissolved.
4. Pour the mixture into 4-6 ramekins or glasses and refriger
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Mango Coconut Panna Cotta

Ingredients

• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup mango puree (fresh or canned)
• 1/4 cup honey
• 1 teaspoon vanilla extract
• 1 teaspoon gelatin powder
• 2 tablespoons cold water

Instructions

1. In a small bowl, mix together the gelatin powder and cold water. Let it sit for 5 minutes to bloom.
2. In a medium saucepan, heat the coconut milk, mango puree, honey, and vanilla extract over medium heat until it begins to simmer.
3. Remove from heat and whisk in the bloomed gelatin mixture until it has completely dissolved.
4. Pour the mixture into 4-6 ramekins or glasses and refrigerate for at least 3 hours or until set.
5. Serve cold with fresh mango slices or berries on top, if desired.

Enjoy your delicious gluten-free Mango Coconut Panna Cotta!

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