• 3 tablespoons cold water
• 1 packet unflavored gelatin powder
• 1 cup heavy cream
• 2 cups plain yogurt
• 2 cups coconut milk
• 1 cup evaporated cane sugar
• 1 vanilla bean, sliced length-wise and seeds taken out
• 1 teaspoon vanilla extract
• 8 (8 oz) ramekins

In a small bowl dissolve the gelatin in the cold water. Keep aside. In a medium bowl, whisk the yogurt, coconut milk, vanilla extract and seeds from vanilla bean.
In a heavy saucepan, heat the cream and sugar on medium heat until just simmering. Remove from heat and add the gelatin mixture. Add the cream mixture into the cold yogurt mixture.
Pour into the ramekins and chill thoroughly- at least 6 hours if not over night. Dip bottoms of cups into hot water and invert into a serving plate. Serve with mango lime sauce.

Mango Lime Sauce

• ½ cup mango pulp
• 2 tablespoons evaporated cane juice
• Juice of ½ lime (1 tablespoon)
• 1 teaspoon vanilla extract
• 2-3 mint leaves

Combine mango pulp and sugar in a small saucepan. Add the mint leaves and heat over medium heat. Cook for 5 minutes and turn the heat off. Add the vanilla extract and lime juice. Take the mint leaves once the sauce is cool. Serve with the panna cotta.