1 cup of shredded fresh coconut
1 cup of natural yogurt
2 cups (heaping) of sugar
1/2 cup of small-cup coconut milk
1 envelope of unflavored and colorless gelatin
1 cup of fresh whipped cream
Sauce
2 cups (heaping) of sugar
1 cup of water
2 ripe mangos, diced
1 cup of shredded fresh coconut
1 cup of natural yogurt
2 cups (heaping) of sugar
1/2 cup of small-cup coconut milk
1 envelope of unflavored and colorless gelatin
1 cup of fresh whipped cream
Sauce
2 cups (heaping) of sugar
1 cup of water
2 ripe mangos, diced
Mix the yogurt, sugar, coconut milk, and shredded coconut. Reserve
Prepare the gelatin according to the manufacturer's instructions and incorporate it into the whipped cream
Blend well and combine with other ingredients
Dish out in individual servings and refrigerate for four hours
Sauce: Make a syrup with the sugar and water and simmer over low heat
Add the diced mango and cook for 15 minutes
Blend in a blender
Serve the sauce over the coconut panna cotta.
