Spiced Mango & Coconut Panna Cotta with Hibiscus-Berry Compote

In a saucepan over low heat, gently warm the heavy cream, coconut milk, and sugar until the sugar dissolves completely.

Meanwhile, bloom the gelatin in a small bowl of cold water for 5-10 minutes.

Squeeze the excess water from the gelatin and whisk it into the warm cream mixture until fully dissolved.

Stir in the cubed mango and pour the mixture into serving glasses or ramekins.

Refrigerate for at least 4-6 hours, or until fully set.

For the compote, blend the second mango until smooth and combine with the mixed berries and hibiscus flowers in a small saucepan. Cook over low heat until the berries have softened.

To serve, pour the cooled hibiscus-berry compote over the set panna cotta.

Garnish with fresh mint leaves and serve chilled.