Coconut Creams with Mango and Lime

• coconut cream250ml ml
• double cream↗300ml ml
• granulated sugar↗75g g
• lime↗½

  juiced, plus 4 wide strips of zest and several thin strips, for serving (optional)

• fresh coconut↗100g g

  sliced, then crushed using a mortar and pestle

• small gelatin sheets↗2

  (about 3 g) for a soft set, or 3 sheets if you prefer a firmer texture

• ripe mango↗1
• limes↗3

  juiced

Step-by-step instructions

1. 1

   Pour the coconut cream and double cream into a heavy saucepan together with the sugar, wide strips of lime zest and the crushed coconut, then place over low heat, stirring slightly until the sugar dissolves. Turn off the heat just before it boils and let steep for 1 hour (or longer). Strain and discard the solid pieces.

2. 2

   Soak the gelatin in cold water for 10 minutes to soften. Warm the coconut mixture until it is warm to the touch (if it is too hot, the panna cotta will not set properly). Add the lime juice and stir.

3. 3

   Remove the gelatin from the water and squeeze out excess liquid. Add it to the coconut mixture and stir. Divide the mixture among four metal molds of 125 ml each, or up to six tea cups or small bowls if you are not unmolding the panna cotta. Let cool, then place in a small baking dish (only for transport). Cover and chill in the refrigerator for about 4–6 hours.

4. 4

   Cut off two “cheeks” of the mango. (The remaining flesh can be used for a smoothie). Place them skin‑side down on a board, then slice at an angle into thin slices. Transfer to a bowl and drizzle with lime juice.

5. 5

   If you wish to unmold the panna cotta, immerse the molds in a bowl of boiling water for 5 seconds and gently loosen the edges with a knife. For each mold place a plate on top, flip the mold while holding the plate, and tap. The panna cotta should release. Garnish with thin strips of lime zest if desired. Serve together with lime‑marinated mango.