Coconut Panna Cotta with Sago and  fresh Mangoes

Coconut Panna Cotta with Sago and fresh Mangoes

Serves 3 Serves 3
Ready in 15 min. Ready in 15 min.

Ingredients

  • 150 g of Coconut Milk

  • 150 g of Emborg Whipping Cream 

  • 70 g of Sugar

  • 5 g of Powdered Gelatin

  • 15 ml of cold water

  • 50 g of cooked Sago

  • 150 g of Mango, fresh cut into cubes

Bloom the gelatin in cold water. Set aside.

Heat Coconut Milk and sugar on low heat.

Add gelatin.

Gradually add Emborg Whipping Cream.

Pour the mixture into 4 small glass cups.

Put a spoonful of sago in each mixture.

Let the Panna cotta set in the chiller for 2 hours.

Topped with fresh mangoes.

Served chilled.