Coconut panna cotta with mango and coconut wafers

Prep 0 h : 15 m
Cook 0 h : 20 m


  • 300ml pouring cream

    110g caster sugar

    2 tsp powdered gelatine

    80ml boiling water

    375g Greek-style vanilla yogurt

    1 tsp coconut extract

    Coconut wafers, to serve

    Caramelised mangoes

    2 mangoes

    75g caster sugar

    Caramel sauce

    75g caster sugar

    80ml water

    2 tbsp lemon juice


  • Stir cream and sugar in a saucepan, over high heat, without boiling, until sugar dissolves.

    Sprinkle gelatine over the boiling water in a small heatproof jug, stand jug in a small saucepan of simmering water; stir until gelatine dissolves. Stir gelatine mixture into hot cream mixture. Transfer to a bowl; cool.

    Stir yogurt and coconut extract into cooled cream mixture.

    Rinse six 125ml moulds with cold water; drain, do not wipe dry. Pour yogurt mixture into moulds, cover loosely with plastic wrap. Refrigerate 4 hours or until set.

    Make caramelised mangoes. Remove cheeks from mangoes; using a large metal spoon, scoop flesh from skin then cut in half lengthways. Sprinkle cut surfaces of mango with sugar. Heat a large frying pan; cook mango, cut-side down, 2 mins or until caramelised. Remove from pan; cool.

    Make caramel sauce. Place sugar and 2 tbsp of the water in a small heavy-based saucepan over medium heat; cook, swirling pan frequently, until deep golden.

    Add lemon juice and remaining water; swirl pan until combined and syrupy. Cool completely.

    Carefully turn panna cotta onto serving plates, add mangoes; spoon over the sauce. Serve with wafers.