Mango Panna Cotta

Ingredients

For cream layer
1 can coconut milk unsweetened 
¼ cup sugar
1 teaspoon vanilla extract
1½ teaspoon agar-agar (also known as Kanten and Japanese gelatin)

For Mango Layer
1 ½  cup mango puree (mangoes should not be over ripe)
2 teaspoons lemon Juice
¼ cup sugar (use as required depend on sweetness of mango)
1 ½ teaspoon agar-agar

Method

For cream layer

• In a sauce pan add the coconut milk and sugar, bring it to boil over medium heat. 
• Boil for atleast 3-4 minutes.
• Dissolve agar-agar in 2 tablespoons of lukewarm water.
• Add agar-agar and vanilla to coconut milk and boil for about 2 minutes.
• Stir continuously and make sure there are no lumps. 
• Turn off the heat.
• Whisk the milk for a few minutes and pour into the dish. 
• Let this sit for about 25 minutes before adding the mango layer. 

Note: As coconut milk gets cool, it will turn into jell, before you add the mango layer make sure the coconut layer stay firm and not settled all the way completely.

For mango layer

• In a sauce pan add the mango puree, sugar and lemon juice and bring it to boil over medium heat. Boil for 2-3 minutes.
• Dissolver agar-agar in two tablespoons of lukewarm water. 
• Add agar-agar to the mango pulp, boil for about 2 minutes mixing continuously.
• Turn off the heat, whisk for few minutes.
• Pour the mango puree over coconut, coconut milk should be little firm.
• Refrigerate for about three hours before serving.