Mango Coconut Panna Cotta - Bringing the island vibes into your parties

Escape to an island paradise with our Mango Coconut Panna Cotta! 🥭🌴 This easy-to-make tropical dessert brings the sunshine to your holiday party. Creamy coconut meets sweet mango in a delightful treat that will transport you to a sunny getaway! Join us and add a taste of the tropics to your celebrations! ☀️🌺 #TropicalDessert #HolidayVibes #easyrecipe Ingredients for 24 cups (2 oz / 60 ml): 🥥 Coconut Cream: 250g heavy whipping cream ≈ 1 cup 250g coconut milk ≈ 1 cup 80g sugar (or to taste) ≈ 6 tablespoons 8g gelatine ≈ 2 teaspoons 🥭Mango puree (need 400g mango puree): 600g mango ≈ 4 cups (diced) 80g sugar (varies based on mango sweetness) ≈ 6 tablespoons 60g water ≈ 1/4 cup 🥭Mango cream: 100g heavy whipping cream ≈ 1/2 cup 400g mango puree ≈ 1 2/3 cups 10g gelatine ≈ 1 tablespoon Instruction -This recipe is enough for 24 (2oz / 60ml) cups. Prepare 24 glass cups and mini cupcake trays to use as cup holders. -Soak 2 bowls of gelatine sheets in water, then pour off the excess water. -Prepare the Coconut Cream by combining heavy cream, coconut milk, and sugar in a pot. Stir gently until the sugar dissolves. Add gelatin and continue stirring until it boils and the gelatine to a smaller cup for easier pouring into molds. -Fill the cup halfway with the mixture, then chill in the fridge for 1 hour to set. -Prepare the Mango Puree by combining mango chunks, sugar, and water in a pot. Cook until it boils and let the mango soften for about 10 mins. Remove from heat and blend it to a puree texture. Sieve to get a smooth mixture. -Prepare the Mango Cream by combining Mango Puree, heavy cream, and gelatine in a pot. Gently stir until the gelatine dissolves. Transfer to a smaller cup for easier pouring into molds. -Fill the cup with mango cream, then chill for 1 more hour in the fridge. -After 1 more hour, take out and get ready for decoration. -Prepare some fruits and herbs of your choice. Arrange them on top of the cups, and they are ready to serve. Time Stamps 0:00:00 - Introduction 0:12:49 - Prepare Coconut Cream 0:47:35 - Prepare the Mango Puree 1:18:40 - Prepare the Mango Cream 2:01:32 - Decoration