Lusciously light

Pina Colada panna cotta All the satisfaction of an indulgent dessert, without the extra cals!

Bring a little tropical sunshine to the table with this cocktail-flavoured pud

SERVES 4 PREP TIME 20 MINS PLUS CHILLING COOK TIME 5 MINS

● 3 gelatine leaves, soaked in cold water to soften

● 200g coconut yogurt (such as CoYo)

● 1tbsp coconut rum (such as Malibu)

● 1 mango

● 4 thin wedges of pineapple, skin left on

● 1tbsp toasted coconut

1 Squeeze the softened gelatine sheets in your hand to remove any excess liquid. Add the gelatine to 100ml boiling water from the kettle and stir to dissolve.

2 In a bowl, mix together the yogurt and rum. Slowly pour in the gelatine and hot water mixture, stirring continuously. Divide the mixture between four individual moulds or ramekin dishes. Chill in the fridge for at least 3 hours until set.

3 Peel the mango, discarding the skin, then use a potato peeler to shave it into ribbons.

4 Grill the pineapple wedges for 2 mins on each side until golden.

5 Dip the panna cotta pots into warm water to loosen then turn out onto plates. Serve with the pineapple and mango, and scatter with pineapple flakes.