I love desserts (hello – check out the recipe index – blushing!) and love to finish off a meal with a little sweet treat, but when the weather is warm I don’t want something heavy and rich. This panna cotta is outrageously light (even lighter than I expected!), the coconut milk has an earthy coconut flavour and the lime and white chocolate are just gently in the back ground – so it is very fresh and natural tasting. If you are used to fake-coconut flavourings you might find it a bit different, but if you like real, clean tastes then I really recommend you give it a go. The zing of the passionfruit, the sweetness of the mango and toasty nuttiness of the coconut threads combine so well with the silky panna cotta, it is really quite elegant! Phwoar!
800ml coconut milk
1/4 cup coconut threads
3 passionfruits, halved
1/4 cup passionfruit curd
1/4 mango, sliced
1/2 cup coconut threads or shaved coconut extra, lightly toasted
To remove the panna cotta from the moulds dip each mould into boiling hot water for 5 seconds then carefully turn out into shallow serving plates. If necessary repeat hot water dunk and give them a little encouragement by using a small knife to release the top of the panna cotta around the rim. Top with passionfruit pulp mixed with passionfruit curd, a couple of slices of mango and a sprinkling of toasted coconut to serve.