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Coconut panna cotta with caramelised mango
- 5 gelatine leaves
- 500ml double cream
- 400ml tin coconut milk
- 75g golden caster sugar
- 3 Alphonso or other small mangoes , peeled
- 4-6 tbsp caster sugar
- a handful toasted coconut shavings
Directions:View on BBC Good Food
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