Cooking Instructions
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Step 1
In a small bowl, pour the
Gelatin Powder (7 g)
into the
Water (45 mL)
. Set a side.
Step 2
In a sauce pot, combine the
Coconut Milk (240 mL)
,
Coconut Cream (120 mL)
,
Cream (60 mL)
,
Milk (120 mL)
,
Granulated Sugar (35 g)
, and
Vanilla Extract (2 mL)
. Set over medium heat and bring to a simmer. Heat until the sugar has dissolved. Remove from the heat and allow to cool for about 5 minutes.
Step 3
Add in the hydrated gelatin. Stir until the gelatin is completely dissolved.
Step 4
Divide the mixture among glasses and cool to room temperature. Cover and refrigerate for at least 2 hours or overnight.
Step 5
Place the
Mangoes (to taste)
on top then garnish with
Fresh Mint Leaves (to taste)
to serve.
