One of our favourite holidays is coming up soon; Easter! Mini eggs, chocolate eggs (really, any excuse for us to eat chocolate is our favourite occasion) and tons of other goodies will soon be devoured. With the chocolate overkill, we’ve come up with a lighter (slightly healthier) easter recipe that’s sure to please the chocolate lovers and the non-dairy fans: Coconut Mango Panna Cotta Easter Eggs
Coconut Mango Panna Cotta Eggs
Makes enough to fill 10 eggs
1 can coconut milk
¼ c sugar or sweetener of choice
1 ½ tsp gelatin powder
1 mango, peeled
10 egg shells, washed and air dried*
Puree the mango flesh and set aside. If you need to, add a tablespoon of coconut milk to help blend the mango
Pour half of the coconut milk in a medium saucepan and sprinkle the gelatin over top, allowing it to soften for 5 minutes.
Whisk the gelatin mixture over medium heat, dissolving the gelatin and heating until the milk begins to steam. Add the remainder of the coconut milk and sugar and whisk until smooth. Remove from heat and let cool for 15 minutes.
Pour the mixture into the egg shells and refrigerate for 2 hours, or until set.
Scoop out a small amount from the centre of each egg and fill with the mango puree. Return the eggs to the fridge for another two hours to fully set.
*Tip – to crack the shells we used a knife and tapped firmly around the circumference of the top third of the egg. Pull off any small pieces and wash out the inside with warm water, ensuring to remove as much of the inner membrane as possible.