Coconut cream pannacotta

1 sachet powdered gelatine

400ml can coconut milk

250ml (9fl oz) whipping or double cream

100g (3 ½oz) caster sugar

For the fruit salad

1 ripe mango, peeled, flesh finely chopped

250g (9oz) ripe fresh pineapple pieces, finely chopped

1 ripe papaya, peeled, deseeded and finely chopped

An exotic twist on the delicious pannacotta dessert

In short	Serves: 6 people Course: Desserts

Method

1 Put 4tbsp cold water into a heatproof bowl. Sprinkle over the gelatine evenly and leave 5 min until spongy. Stand the bowl in a pan of simmering water for a few minutes, stirring occasionally, until the gelatine has dissolved.

2 In a small saucepan combine the coconut milk, cream and sugar over a low heat, stirring until the sugar has dissolved. Remove from the heat and stir in the dissolved gelatine, then strain the pannacotta into a jug and pour into six glasses or little pots with a capacity of about 150ml (¼ pint), leaving enough room for the fruit salad on top. Cool, then cover and refrigerate for about 4 hrs until just set.

3 To serve, gently stir the chopped fruit in a bowl. Put a spoonful of fruit on top of each pannacotta, and serve the remaining fruit on the side.