Coconut Panna Cotta with Mango

In a small bowl, pour the Gelatin Powder (1 Tbsp) into the Water (3 Tbsp). Set a side.

In a sauce pot, combine the Coconut Milk (1 cup), Coconut Cream (1/2 cup), Cream (4 Tbsp), Milk (1/2 cup), Granulated Sugar (3 Tbsp), and Vanilla Extract (1/2 tsp). 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.

Add in the hydrated gelatin. Stir until the gelatin is completely dissolved.

Divide the mixture among glasses and cool to room temperature. Cover and refrigerate for at least 2 hours or overnight.

Place the Mangoes (to taste) on top then garnish with Fresh Mint Leaves (to taste) to serve.