Coconut panna cotta with mango sauce.

Soak the 3 sheets of gelatin in cold water. Heat the cream with the sugar, bring to a boil, and let simmer for a few minutes. Off the heat, incorporate the well-wrung gelatin and the grated coconut. Cover and let steep for 15 minutes. Strain the mixture and pour either into small jars or into a silicone mold (for easy removal). Chill for several hours, preferably overnight.

Blend the flesh of the mango with the sugar and lemon juice. Adjust the sugar based on the fruit and your taste. Set aside.

Unmold the panna cotta onto a nice small plate and drizzle with the mango coulis. Sprinkle with grated coconut.

Finally, do not throw away the coconut used to flavor the cream. It will be used in a upcoming anti-waste recipe that I will reveal to you soon. If this dessert is served to adults, you can add (in moderation, of course) a spoonful of rum to the mango sauce.