1. Pour Macphie Panna Cotta into a saucepan and boil vigorously for 2 minutes, stirring continuously.
    2. Add the coconut cream and stir until melted through the Panna Cotta.
    3. Pour into moulds and chill for 1-2 hours until set.
    4. Turn Macphie Panna Cotta out of mould onto serving plate.
    5. Sprinkle mango slices with brown sugar and caramelise with blow torch or under a hot grill.
    6. Place toasted coconut on top of Macphie Panna Cotta and serve with the caramelised mango slices.


  • 1 litre Macphie Panna Cotta
  • 200g coconut cream
  • Toasted coconut flakes (to serve)
  • Dried mango slices (to serve)
  • Demerara sugar (to serve)