Coconut Panna Cotta with Mango Lime Coulis

Materials

• 1 (14oz) can coconut milk
• 1 Tablespoon agar flakes (not powder)
• 1 6 inch vanilla bean pod
• 5 Tablespoons honey, divided
• 1 cup plain Greek low-fat yogurt
• Zest and juice of lime
• 1 ripe mango (8 ounces), peeled and cubed Fresh papaya slices, for garnish

Methods

1. Lightly and completely oil five ½ cup ramekins with olive oil or coconut oil cooking spray. Whisk coconut milk into a small saucepan; stir in agar flakes. Let rest for 10 minutes.
2. Split vanilla bean lengthwise and scrape seeds into coconut milk. Add vanilla pod, too. Bring to a full boil (entire surface, not just edges). Reduce heat and simmer, whisking constantly, until agar is mostly dissolved, about 10 minutes. Remove from heat and strain into a bowl, using a fine-mesh strainer; press lightly. Discard and solids.
3. Whisk 4 tablespoons honey into strained coconut milk. Add yogurt and generous pinch of salt; whisk until smooth. Pour into prepared ramekins and chill, covered, at least 1 ½ hours
4. In a blender, combine remaining 1 tablespoon honey, lime zest and juice, and mango; puree until smooth.
5. Run a knife around edge of ramekins. Invert onto serving plates. Spoon 2 tablespoons mango-lime coulis (sauce) over each. Garnish with Papaya slices, serve with remaining coulis on side.

Source: http://thewholejourney.com/coconut-panna-cotta-with-mango-lime-coulis