Mango Panna Cotta

FOR THE CREAM LAYER

Step 1: In a sauce pan add the coconut milk and sugar, bring it to boil over medium heat. Boil for 3-4 minutes.

Step 2: Dissolve agar-agar in two tablespoons of lukewarm water. Add agar-agar and vanilla to coconut milk, boil for about 2 minutes, mixing continuously making sure there are no lumps. Turn off the heat.

Step 3: Whisk the milk for a few minutes and pour into a 5-1/2” x 7-1/2” pyrex dish. Let this sit for about 30 minutes before adding the mango layer.

Step 4: Note: as coconut layer cools, it will firm up like jello. Before adding the mango layer, the coconut layer should be firm but not settled all the way completely.

FOR MANGO LAYER

Step 5: In a sauce pan add the mango puree, sugar and lemon juice and bring it to boil over medium heat. Boil for 2-3 minutes.

Step 6: Dissolve agar-agar in two tablespoons of lukewarm water, add agar-agar to the mango pulp, boil for about 2 minutes stirring continuously, making sure there are no lumps.

Step 7: Turn off the heat, whisk for few minutes.

Step 8: Pour the mango puree over coconut, coconut milk should be little firm.

Step 9: Refrigerate for about three hours until firm. Slice the panna cotta in individual serving pieces.