- 30 min (+ 6 hours for refrigeration)
- 6 h 30 min
For the panna cotta
- 1 can (398 mL) full-fat coconut milk (do not use a “light” variety)
- 1 tbsp (15 mL) of unflavoured powdered gelatin (1 pack)
- 1¼ cups (310 mL) Dairyland 35% whipping cream
- 1/3 cup (80 mL) sugar
- 1 tsp (5 mL) vanilla extract
For the compote
- 2 ripe mangoes, peeled and diced
- ¼ cup (60 mL) freshly squeezed orange juice
- ¼ cup (60 mL) water
- 2 tbsp (30 mL) sugar
- ½ vanilla bean, split lengthwise
- To make the panna cotta, measure out ½ cup (125 mL) of coconut milk and pour in a large bowl. Sprinkle the gelatin over the coconut milk without mixing, and let rest for 5 minutes.
- Meanwhile, pour the rest of the coconut milk in a saucepan, then add the 35% cream, sugar, and vanilla extract. Heat over medium heat until the sugar is dissolved and the mixture barely simmers (no need to boil).
- Whisk the coconut milk and gelatin mixture to combine, then whisk in the hot coconut milk mixture. Whisk until the gelatin is completely dissolved. Divide the panna cotta mixture between six glasses, making sure to leave room at the top to add the compote later on (fill more glasses if you have extra panna cotta mixture). Cover with plastic wrap and refrigerate at least a half day. The panna cotta can be prepared up to two days in advance.
- To make the compote, in a small saucepan set over medium heat, add the orange juice, water, sugar, and vanilla bean. Heat until the sugar is completely dissolved and the mixture barely simmers. Remove from the heat, add the diced mango and stir well. Cover and let rest at room temperature for an hour, or transfer to an airtight container and refrigerate for up to two days.
- To serve, spoon some of the mango compote and vanilla syrup over each panna cotta.