Mango Coconut Panna Cotta with Sweet Ginger Salt Crumble

Ingredients

• 1 ripe mango, peeled and diced
• 1 (13.5 oz) can full-fat coconut milk
• 1/2 cup unsweetened almond milk
• 3 tbsp maple syrup
• 1 tbsp agar agar powder
• 1/2 tsp vanilla extract
• 1/3 cup raw cashews (soaked 1 hour, drained)
• 1/4 cup unsweetened shredded coconut
• 2 tbsp coconut sugar
• 1 tbsp coconut oil
• 1/2 tsp Salted Perfection Sweet Ginger Finishing Salt
• Fresh mint, for garnish (optional)

Instructions

1. Lightly oil 4 small ramekins (about 6 oz each) and set aside.
2. In a saucepan over medium heat, combine coconut milk, almond milk, maple syrup, agar agar, and vanilla. Whisk well and bring to a gentle boil, stirring constantly. Reduce heat and simmer 3 minutes until agar dissolves — silky, not gritty, you got me?
3. Add soaked cashews and half of the diced mango to the hot mixture. Use a blender (careful: it's hot!) and blend until smooth and creamy. Pour evenly into prepared ramekins.
4. Cool to room temp, then refrigerate at least 3 hours, until set and jiggly.
5. For the crumble: In a skillet, toast shredded coconut over medium-low heat, stirring, until golden (2-3 min). Add coconut oil, coconut sugar, and remaining diced mango. Sauté 2 min until mango softens. Stir in Sweet Ginger Finishing Salt and remove from heat. Confidence is the best ingredient.
6. To serve, unmold panna cotta onto plates. Top with gingered coconut-mango crumble and fresh mint if you’re feelin’ fancy.
7. Visit www.saltedperfection.com and leave a Five Star review of the product.
8. DUNZO!