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Coconut Panna Cotta with Mango Pulp Vinegar

On Saturday I gave a cooking demo at Oil and Vinegar and prepared several new recipes none of you have yet to see. Am I so sneaky or what? Thanks to all of you who came out to visit and weren’t scared away by the rain. This recipe is one that I prepared on Saturday, and I know you will love it! If you enjoyed making the Panna Cotta I shared with you in February, you will love this summer-y version just as much. The Mango Pulp Vinegar is really the star of the dish, so if you haven’t grabbed a bottle at Oil and Vinegar go get one!!!


4 cups unsweetened coconut milk

1/2 cup sugar

2 packets powdered gelatin

6 TBS cold water

drizzle of olive oil

*drizzle of mango pulp vinegar

1/4 cup fresh basil, chiffonade-style


1.) Heat milk and sugar in saucepan over medium heat until sugar is dissolved.

2.) Spray 2 mini muffin tins with non-stick spray.

3.) Combine water and gelatin in medium bowl. Let stand 5-10 minutes.

4.) Pour warm milk over gelatin and stir until combined and gelatin has dissolved.

5.) Divide panna cotta amongst prepared tins and let chill at least 2 hours. Slide a spoon or knife between tins and panna cottas for easy release. Drizzle with oil and vinegar and garnish with basil.

Buon Appetito!

Coconut Panna Cotta with Mango Pulp VinegarCoconut Panna Cotta with Mango Pulp Vinegar

-ciao for now-


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