Coconut Panna Cotta with a Pineapple Mango Compote

Panna Cotta is a simple recipe to follow and really can be made with anything (cream, coconut milk, soy milk, almond milk etc.). Just remember to "proof" the gelatin by adding it to a little cold water to dissolve.

Coconut Panna Cotta

1 can coconut milk, about 13 oz (do not use light, it will be too thin)

1/2 cup yogurt

1 cup heavy cream

1 vanilla bean cut in half lengthwise

A dash of salt

1/2 cup sugar, brown sugar, honey, agave, coconut sugar etc (your choice of sweetener) 

1 tablespoon gelatin (dissolved in about 2 tablespoon of cold water)

Pineapple Mango Compote

1 cup fresh pineapple, chopped

1 cup fresh mango, chopped

1 tablespoon honey or agave

1 mandarin orange, zested and sectioned (you will use the sections for garnish)

Directions

For the panna cotta - Combine first six ingredients in medium sauce pan on medium high heat, stirring occasionally,  bring to a boil. Boil for about 2 - 3 minutes, remove from heat and add gelatin. Stir until combined and gelatin is completely dissolved.  Pour into your desired containers. Refrigerate until set, most likely it will take just under four hours. 

For compote - combine all ingredients except mandrin sections into a small sauce pan, warm slightly until honey is melted. Remove from heat and either mash or used a hand mixer to blend a bit, leaving some big chucks. 

Serving - Invert container onto serving dish, spoon a little compote onto the panna cotta and garnish with sections of mandrin.