Daring Bakers–Coconut Panna Cotta with Mangos

I am somewhat alive but barely.  For a week, I have been on a losing battle with my nose.  I have been sick for the whole week.  I can’t wait until the weather gets warmer.   For some reasons I thought the Daring Bakers was due on the 21st.  That shows how much I update on different stuff.  This month’s theme was hosted by Mallory from a Sofa in the Kitchen.  I tried panna cotta only once before so I couldn’t wait to try this again. 
I promised, here is the recipe from my valentine’s panna cotta.
Coconut Panna Cotta with a Mango Puree
(Base recipe based on David Lebovitz’s Perfect Panna Cotta Recipe)
4 Cups of Heavy Cream
1/2 Cup of Sugar
2 Tsp of Vanilla
2 Packets of Powdered Gelatin
6 Tbs of Cold Water
*I added 1/4 Cup of Coconut Milk
Directions

1. Bring the heavy cream, coconut milk, and sugar to a boil and ensure the sugar is well dissolved.  Once the sugar is fully incorporated, remove from the heat.  Add the vanilla after the mixture is removed from the heat.
2. While that is cooking, pour the gelatin into the cold water and let it sit for 5 minutes in a large bowl.
3. Once the gelatin blooms, pour the cream mixture into the bowl and mix well.
4. Pour the panna cotta into prepared pans (I brushed a light layer of oil to prevent sticking)
5. Let it sit for at least 4 hours if not overnight. 
6. Unmold the dessert and serve with a mango puree

Mango Puree
1 Package of thawed Mangos (about 2 Mangos if you are using fresh)
1/2 Cup of Sugar (If you are using fresh, I would adjust the sugar depending on how ripe)
Directions

1. Blend the mangoes with the sugar