Coconut Mango Panna Cotta

Ingredients

Layer one:

• 1 can full fat coconut milk (I recommend Thai Kitchen brand because it is the creamiest)

• 1/3 cup good quality maple syrup (or any sticky sweetener of choice)

• 1 tbsp cornstarch

• 1/4 tsp-1/2 tsp agar agar (depending on how gelatinous you want it)

Layer two:

• 2 cups of frozen mango

• 1 tbsp maple syrup

Method:

1. In a saucepan over medium high heat add in your frozen mango and maple syrup, cover and let that cook down, stirring occasionally.

2. While you let the mango cook down, in a separate saucepan over medium heat pour in a well shaken, room temperature can of coconut milk. Once the milk is warm, whisk in the maple syrup.

3. In a small cup whisk together the cornstarch with 1 tbsp of water to make a slurry. Pour in the slurry while you continue to whisk. After a few minutes whisk in your agar agar and allow to simmer for about 5 minutes while still whisking.

4. Remove the coconut milk mixture from the heat and allow to cool down slightly. Pour into glasses evenly. Let the glasses sit at room temperature for a little bit so you aren't sticking hot glass into a cold fridge (yikes!). Once they have cooled enough place them in the fridge to set up.

5. Once your mango has become a mush, add the mush to a blender and blend at a high speed for about 60 seconds until there are no mango chunks left.

6. Take the glasses out of the fridge and pour the mango puree on top of the coconut.

7. Place back in the fridge and allow to completely set up, at least an hour or two.

8. When you're ready to eat, top with mango chunks, shredded coconut, and if you're feeling real fancy you can whip up some coconut whipped cream. Just beat together some refrigerated coconut cream with one or two tbsp of maple syrup and pipe or dollop onto the glasses. Enjoy :)