Mango purée - coconut cream panna cotta

Ingredients

• 2 tablespoons cold water
• 2 teaspoons gelatin powder
• 1/2 cup vanilla yogurt
• 1/2 cup mango purée (purée from fresh, ripe mangoes works as well)
• 1 teaspoon vanilla extract
• 11/4 cups coconut cream
• 1/4 cup sugar

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Preparation

• Sprinkle gelatin powder over water and allow to bloom (5-10 minutes).
• Whisk together yogurt, mango purée, and vanilla extract.
• In a saucepan, combine the coconut cream and sugar and bring to a simmer.
• Remove from heat. Add in gelatin and stir until gelatin completely dissolves.
  
• Stir in mango puree mixture , pour into serving dishes, and let set in fridge for at least 4 hours.

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