Low Sodium Mango Coconut Panna Cotta

Total time4 hr 25 min

Prep time15 min

Cook time10 min

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Ingredients

4 servings

For the panna cotta

2 ¼ tsp powdered gelatin (1 standard packet, 7g)
Knox Original Unflavored Gelatine 4 Envelopes Knox Original Unflavored Gelatine 32 Envelopes Kroger Unflavored Gelatin D'Gari Unflavored Gelatin Knox Gelatine, Unflavored
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3 tbsp cold water
1 can (13.5 oz) full-fat coconut milk
½ cup coconut cream
3 tbsp honey
¼ tsp vanilla powder
1 pinch fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the mango topping

2 ripe mangoes, peeled and diced (about 2 cups)
1 tbsp honey
1 tbsp fresh lime juice

For serving

1 tbsp fresh mint leaves, torn (optional)

Instructions

1
Sprinkle the gelatin evenly over the cold water in a small saucepan and let it sit undisturbed for 5 minutes, until the granules are fully absorbed and the mixture looks like a thick, opaque paste.
2
Add the coconut milk, coconut cream, 3 tbsp honey, vanilla powder, and sea salt to the saucepan with the bloomed gelatin. Warm over medium-low heat, whisking gently, until the gelatin is completely dissolved and the mixture is smooth and steaming — about 4 to 5 minutes. Do not let it boil.

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