Bloom the gelatin: sprinkle gelatin over 2 tablespoons cold water. Let it sit 5 minutes. If you’re using sheets, soak as directed on the package.

Warm the dairy: In a saucepan, heat coconut milk, whole milk, and sugar until the sugar dissolves and you can feel the cozy aroma. Do not boil.

Whisk in gelatin: Stir the bloomed gelatin into the warm dairy until fully dissolved. A smooth mix means smooth panna cotta later.

Blend mango magic: Remove from heat, whisk in mango puree and a pinch of salt. Taste and adjust sweetness if needed.

Strain (optional but luxurious): For extra silk, strain through a fine mesh into a pouring jug.

Chill time: Pour into small cups or ramekins. Refrigerate for at least 4 hours, or overnight for maximum glory.

Finish: If you want a two-tone look, gently swirl a little extra mango puree on top before it fully sets. Garnish with mint or lime zest before serving.