Panna cotta à la mangue et à la noix de coco

Ingrédients

• 1 can CARNATION Light & Creamy Coconut Flavoured Cooking Milk 375mL
• 2 tbsp sugar
• 2.5 tsp gelatine
• 2.5 tbsp hot water
• 1 none medium mango, peeled

Préparation

1. 1

   combine CARNATION light & creamy coconut flavoured cooking milk and sugar in a small saucepan, stir over low heat until sugar dissolves.

2. 2

   dissolve gelatine in hot water, stir into the milk mixture, mix well.

3. 3

   puree 1 mango cheek and slice remaining cheek, reserving slices for serving. stir ¼ cup (60ml) of the puree into milk mixture, reserve remaining puree for serving.

4. 4

   pour into 4 individual serving dishes, cool. cover, refrigerate until set, turn out and decorate with reserved mango puree and slices.