Caitlin Bensel
Serves 4 (serving size: 1/2 cup panna cotta and 1/4 cup mango)

Sublimely creamy, this is the perfect make-ahead dessert.

How to Make It

Stir together cubed mango and white balsamic vinegar in a bowl; chill. Stir together cold water and unflavored gelatin in a bowl; let stand 5 minutes. Bring light coconut milk, granulated sugar, unsweetened flaked coconut, and vanilla extract to a simmer in a saucepan over medium. Remove from heat. Strain; discard solids. Whisk in gelatin mixture; add plain 2% reduced-fat Greek yogurt and whole milk. Divide among 4 dishes; chill 6 hours. Top with mango; garnish with mint.

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