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Ingredients

1/2 cup (125ml) cream
2 tablespoons caster sugar
2 teaspoons gelatine powder
1 1/2 tablespoons boiling water
500g coconut-flavoured yoghurt
300g pineapple, peeled, finely chopped
1 mango, stoned, peeled, finely chopped
1/3 cup (80ml) passionfruit pulp (about 4 passionfruit)
1/4 cup small mint sprigs

Method

Step 1 Spray six 2/3-cup (160ml) dariole moulds with olive oil spray to grease. Place on a baking tray. Place the cream and sugar in a small saucepan over medium heat and stir until sugar dissolves. Remove from heat.
Step 2 Sprinkle gelatine over boiling water in a heatproof jug. Stir until gelatine dissolves. Stir into the cream mixture. Set aside for 5 mins to cool.
Step 3 Place the yoghurt and cream mixture in a medium bowl and whisk to combine. Pour into the prepared moulds.
Step 4 Cover loosely with plastic wrap (make sure the plastic wrap doesn’t touch the surface). Place in the fridge for 4 hours or until set.
Step 5 Meanwhile, combine pineapple, mango and passionfruit pulp in a bowl.
Step 6 Invert each panna cotta onto a serving plate (see tip). Spoon over the salsa and top with mint sprigs.

Coconut panna cotta with tropical salsa

How to make Coconut panna cotta with tropical salsa

Ingredients

Method