1. Make the Coconut Panna Cotta

1. Bloom gelatin: Sprinkle gelatin over cold water in a small bowl. Let sit 5 minutes.

2. In a saucepan, combine coconut milk, cream, sugar, and salt. Heat gently until sugar dissolves — do not boil.

3. Remove from heat, stir in bloomed gelatin until fully dissolved.

4. Add vanilla extract.

5. Pour mixture into serving glasses or ramekins, filling about halfway.

6. Refrigerate for at least 2–3 hours, until set but still soft.

2. Prepare the Sticky Rice

1. Rinse sticky rice until water runs mostly clear.

2. Steam (or cook in rice cooker) until tender, about 20–25 minutes.

3. While rice is still hot, mix with coconut milk, sugar, and pinch of salt until creamy.

4. Allow to cool slightly, then spoon gently on top of set panna cotta layer.

   • Smooth into an even layer, but don’t press too firmly (you want it soft).

3. Prepare the Mango Topping

1. Dice mango into cubes or thin slices.

2. Toss with lime juice and a touch of honey if desired.

3. Chill until ready to serve.

4. Assemble & Serve

1. Just before serving, top each glass with a generous spoonful of diced mango.

2. Garnish with toasted sesame seeds or coconut flakes for crunch.

3. Serve chilled.