1 x 400ml can lite coconut milkMethodPlace the yoghurt, coconut milk and sugar in a medium saucepan over medium heat and cook, stirring, for 2 – 3 minutes or until heated through. Add the lemon zest, honey and caster sugar.
Place the water in a bowl and sprinkle over the gelatine and leave to soften for 5 minutes before adding to the yoghurt mixture, stir to dissolve. Add the mango purée to the yoghurt mixture and strain through a fine sieve into a jug. Place six 1-cup capacity metal dariole moulds on a baking tray, or lightly grease with flavourless oil, a 1 litre loaf tin.
Pour the mixture evenly among the moulds or in the loaf tin. Cover and place in the fridge for 6 hours or until set. Turn the terrine or individual panna cottas onto serving plates. If using a loaf tin dip briefly into boiling water to loosen slightly before turning out onto a platter.individual teacups also work well and don’t need to be unmoulded for serving.
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