Creamy coconut and sweet mangoes side by side in this delicious Coconut Mango Panna Cotta. This dessert looks complicated but it is actually easy to make!
Combine 1 cup milk and one envelope of Knox unflavored gelatin in a microwave safe bowl. Stir and let stand for about 5 minutes. Microwave the mixture for 1 minute, or until the gelatin is completely dissolved. If necessary, microwave for an additional 5 seconds at a time. Stir the gelatin mixture to the mango puree in a container with a spout.
Position 6 mason jars or glass cups (200 ml capacity) on a standard muffin pan, tilted sideways. Slowly pour the mango gelatin onto the jars, filling up until it reaches the edges. Do not touch or move the muffin pan or the jars as the jars may slide or knock over. Let the mixture set for about 4 hours or until it is solidified enough to hold its shape, then let it chill in the fridge completely.
Stir together 1 envelope Knox unflavored gelatin and heavy cream in a medium saucepan. Let stand for about 5 minutes. Set the pan over medium heat and add the sugar and stir until dissolved. Add the coconut milk and continue to stir until the mixture is heated but not boiling. Turn off heat and strain the mixture to another bowl with a spout. Let the mixture sit until warm to the touch.
Take out the mason jars from the fridge. Slowly pour the coconut gelatin into the other half of the jars (with the jars sitting upright this time), until the coconut layer is in the same level as the mango layer. Le the gelatin set in the fridge for at least 4 hours. Top with coconut flakes, drained maraschino cherries, and caramelized mangoes.
Add sugar and water in a small saucepan. Set the mixture over medium heat and let it boil without stirring. Add the butter and stir until melted. Add the mangoes, and cook, stirring frequently until the color is caramelized. Let cool.
Inspired by Mango Panna Cotta from Gwyl.io