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Soften the gelatin sheets in cold water.
In a sauce pot combine the coconut puree and the chocolate chips.
Stirring frequently bringing to a boil and remove from the stove.
Add the soft gelatin sheets and stir until dissolved.
Portion into small serving dishes and chill in the refrigerator until stiff consistency.
In a separate pot combine the water and sugar and bring to a boil.
Add the chopped mango and simmer until soft.
Puree with a hand blender.
Serve the Panna Cotta in the serving dish or remove and garnish with the mango puree.
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