Coconut Panna Cotta With Mango-Lime Coulis

1. 1

   Lightly but completely oil five 1/2-cup ramekins (or use cooking spray). Whisk coconut milk into a small saucepan; stir in agar flakes. Let rest for 10 minutes.

2. 2

   Split vanilla bean lengthwise and scrape seeds into coconut milk. Add vanilla pod, too. Bring to a full boil (entire surface, not just edges). Reduce heat and simmer, whisking constantly, until agar is mostly dissolved, about 10 minutes. Remove from heat and strain into a bowl, using a fine-mesh strainer; press lightly. Discard any solids.

3. 3

   Whisk 4 tablespoons honey into strained coconut milk. Add yogurt and a generous pinch of salt; whisk until smooth. Pour into prepared ramekins and chill, covered, at least 11/2 hours.

4. 4

   In a blender, combine remaining 1 tablespoon honey, lime zest and juice, and mango; puree until smooth.

5. 5

   Run a knife around edge of ramekins. Invert onto serving plates. Spoon 2 tablespoons mango-lime coulis (sauce) over each. Garnish with papaya slices. Serve with remaining coulis on the side.

* Per serving · 4 servings · Values may vary.