Coconut panna cotta with mango and ginger biscuits

• coconut milk2 x 400ml cans full-fat

  2 x 400ml cans full-fat

• golden caster sugar↗60g g
• heavy cream200ml ml
• gelatin↗4 leaves of

  4 leaves of

• ginger biscuits10
• mango, sliced↗400g can g

  or fresh mango, sliced

• lime↗1

  zest

Step-by-step instructions

1. 1

   Pour the coconut milk into a saucepan and heat over medium‑high heat for about 20 minutes, stirring frequently to prevent scorching, until the volume reduces by about a quarter (leaving roughly 600 ml). Add the sugar and stir until dissolved, then pour in the heavy cream. Meanwhile, soak the gelatin in a bowl of cold water for 10 minutes. Drain excess liquid, then add the gelatin to the coconut mixture, stirring until the gelatin is fully dissolved.

2. 2

   Divide the mixture among six to eight molds (about 140 ml each) and set aside to cool. Refrigerate for at least 3 hours until set, or leave overnight.

3. 3

   Place the ginger biscuits in a sandwich bag and crush them with a rolling pin into a coarse powder. Sprinkle the crumb evenly over the six to eight small plates.

4. 4

   Prepare a bowl of warm water and dip the molds to soften the edges. Gently flip them onto the center of each plate and tap lightly until they release.

5. 5

   Add a few mango slices beside each panna cotta and sprinkle with lime zest. Serve immediately.