Hmm.  Going on the panna cotta theme, here's a recipe from http://community.tasteofhome.com/forums/t/355706.aspx
Â
Personally, I don't have easy access to mamey (http://en.wikipedia.org/wiki/Mamey_Sapote or http://www.foodsubs.com/Fruittroex.html#mamey sapote) but various sites recommended papaya, sweet potato & pumpkin as substitutes. I might just go for an entirely different fruit puree.  Don't restrict yourself to just tropicals, either.  I bet berry or stonefruit purees would be lovely, too.
Â
Â
Tembleque de Mamey
Daisy Cooks PBS TV Series
1 1/2 cups heavy cream
1 cup confectioners’ sugar
1/2 cup mamey pureeÂ
1/4 teaspoon salt
1 envelope unflavored gelatin
Juice of half a lemonÂ
Stir 1/2 cup of the heavy cream, the confectioners’ sugar and mamey puree, and the salt together in a small saucepan. Heat over medium low heat until warm. Sprinkle the gelatin over the surface of the cream mixture—sprinkling it evenly and lightly over the surface so it doesn’t form lumps. Let stand for a minute or two until the gelatin is softened, then stir it into the cream. Stir in the lemon juice and heat just until a few bubbles form around the edges, but don’t let it boil. Whisk the mixture very well and remove it from the heat.
Pour the mamey mixture into a heatproof bowl and set that bowl into a larger bowl filled halfway with ice and water. Stir almost constantly until the mixture starts to thicken and is about body temperature. If you don’t stir frequently, the mixture around the edges will set and you’ll have lumps in your finished panna cotta.Â
Beat the remaining 1 cup of heavy cream in a chilled bowl until it holds soft peaks. Stir the remaining ½ cup of mamey puree into the cream. Fold the heavy cream into the cooled cream mixture with a rubber spatula. Cover with a piece of plastic wrap applied directly to the surface of the panna cotta. Don’t worry if the top is wrinkled; you’ll invert the whole dessert and never see it. Chill until firm. This will take about 2 hours, but you can make the panna cotta up to a day in advance if you like.
To serve: dunk the bowl of panna cotta almost up to the rim in a sinkful of warm water for about 10 seconds. Remove and cover the bowl with a plate large enough to hold the panna cotta. Invert the bowl onto the plate, wiggle it gently and lift slightly to see if the panna cotta has unmolded. If not, return to the warm water and try again. Refrigerate until serving.
Â
Or a straight coconut recipe:
Â
http://www.foodnetwork.com/recipes/daisy-martinez/coconut-panna-cotta-with-tropical-fruit-recipe/index.html
Â
Â
-
Prep Time:
-
30 min
-
Inactive Prep Time:
-
4 hr 0 min
-
Cook Time:
-
--
-
Level:
-
Intermediate
-
Serves:
-
6 servings
Ingredients
-
1 tablespoon powdered gelatin
-
1 (15-ounce) can coconut cream (recommended: Coco Loco)
-
1 (13.5-ounce) can coconut milk
-
2 cups chilled heavy cream
-
1/4 cup confectioners' sugar
-
Assorted tropical fruits, such as: kiwi, mango, and papaya, peeled and cut into 1/2-inch dice, for garnish (about 1 1/2 cups total)
Directions
Sprinkle the gelatin evenly over 3 tablespoons of cool water in a small bowl. Set aside to soften.
In a medium saucepan, heat the coconut cream and coconut milk over medium heat until the sides begin to bubble. Lower the heat and whisk in the softened gelatin, stirring to make sure it is completely dissolved.
Fill a large bowl with cold water. Strain the coconut mixture into a bowl that will fit easily into the bowl of water. Set into the bowl of water to cool, stirring every few minutes with a rubber spatula until the mixture starts to thicken. If the mixture starts to set, remove it immediately.
Remove the bowl of coconut mixture from the bowl of water. Empty out the water and wipe the bowl dry. In the dry bowl, stir the cream and confectioners' sugar together until the sugar is dissolved. Stir into the coconut mixture. Divide the coconut mixture evenly among 6 (7 to 8-ounce) custard cups or ramekins. Chill until firm, at least 4 hours.
To serve, run a knife around the inside edge of the molds and invert each panna cotta onto a serving plate. Spoon some of the diced fruit over each, allowing the fruit to spill onto the plate.
