Coconut and Cardamom Panna Cotta with a Mango and Cilantro salsa

A light dessert that does not require a lot of ingredients and time to prepare. If mangoes are not in season, you can substitute it with other fruits like pineapple, berries or even dates.

Recipe By Hint of Vanilla Blog

coconut and cardamom panna cotta with a mango and cilantro salsa

Coconut and Cardamom Panna Cotta

60 g Whole Milk
3.5 g Powdered Gelatin (1/2 Packet)
400 g Coconut milk
4 Green Cardamom pods crushed
1/2 Vanilla Bean
50 g Powdered Sugar

Mango and Cilantro Salsa

2 Manila/Ataulfo Mangoes
1/2 Lime
1 Tsp Fresh Cilantro, finely chopped
1/2 Tsp Honey
30 g Toasted Coconut (optional)

For the panna cotta, sprinkle the gelatin over the 60 g of whole milk and set aside.
Combine the coconut milk, 140 g whole milk, cardamom pods, and powdered sugar.
Scrape the seeds from the vanilla bean and add to the mixture. Over medium heat, bring just to a boil, then remove from heat.
Remove the cardamom pods.
Let it cool for about a minute, then add the gelatin and milk.
Pour into your glasses and carefully place in the fridge to set, at least 2 hours.
Dice the mangoes finely into 1/2 cm cubes.
Squeeze the juice from the lime, add the cilantro and honey, and stir to combine.
When ready to serve, remove the panna cotta from the fridge and spoon about 2 tablespoons of salsa on top of each panna cotta.
If desired, top with a little bit of toasted coconut.