• 150ml double cream
• 150ml coconut milk
• 1 vanilla pod
• 120g caster sugar
• 2 gelatine leaves

For the coulis:

• a few mango pieces
• 1 large tbps (heaped) icing sugar
• mint and coconut flakes to decorate
• small square pieces of mango to decorate

1. Lightly oil your Panna Cotta moulds with coconut oil.
2. Bring the sugar, cream, coconut milk and vanilla to a simmer in a pan, stirring continuously until all of the sugar has dissolved.
3. Add the gelatine leaves (softened in cold water) and continue to simmer until dissolved.
4. Place four dariole moulds or ramekins onto a baking tray and pour the panna cotta mixture on top. Chill in the fridge for 5 hours, or overnight.
5. Take the moulds out of the fridge, warm in some hot water, shake to loosen and then hold just above a plate and let it fall to the plate.