Ingredients

· ½ cup cream

· 2 tablespoons caster sugar

· 2 teaspoons gelatin powder

· 500 g coconut-flavoured yoghurt

· 300 g pineapple, finely chopped

· 1 mango, finely chopped

· 80 ml passionfruit pulp

· ¼ cup mint sprigs

Method

Spray six 160 ml dariole moulds with olive oil spray to grease. Place on a baking tray. Place the cream and sugar in a saucepan over medium heat and stir until sugar dissolves. Remove from heat. Sprinkle gelatin over boiling water in a heatproof jug. Stir until gelatin dissolves. Stir into the cream mixture. Set aside for five minutes to cool. Place the yoghurt and cream mixture in a bowl and whisk to combine. Pour into the prepared moulds. Cover loosely with plastic wrap. Place in the fridge for four hours or until set. Meanwhile, combine pineapple, mango and passionfruit pulp in a bowl. Invert each panna cotta onto a serving plate. Spoon over the salsa and top with mint sprigs. Enjoy!