for 4 person

Date panna coco

100 g	Medjool dates, pitted, finely chopped
4 dl	coconut milk
1 dl	full cream
2 tbsp	sugar
¾ tsp	agar-agar (morga)

Mango salad

1	mango, cut into slices
2 tsp	lemon juice
1 tbsp	maple syrup
2	Medjool dates, pitted, cut lengthwise into strips
a little	peppermint or lemon balm

How it's done

Date panna coco

In a pan, combine the dates, coconut milk and cream. Add the sugar and agar-agar, bring to the boil while stirring. Reduce the heat, simmer for approx. 2 mins. Pour the mixture into the prepared ramekins, allow to cool. Cover and refrigerate for approx. 2 hrs. until the mixture is set.

Mango salad

Mix the mango slices with the lemon juice and maple syrup, refrigerate until ready to serve.

To serve, carefully separate the panna coco from the edge of the ramekins using the tip of a knife, tip out onto plates. Serve with the mango salad, decorate with the dates and mint/lemon balm.

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