Mango and Coconut Panna Cotta with Cardamom Crumble

**Panna Cotta:** Sprinkle gelatin powder over cold water in a small bowl and let it bloom for 5 minutes.

In a saucepan, combine heavy cream, coconut milk, and sugar. Heat over medium heat, stirring until the sugar dissolves. Do not boil.

Remove from heat and stir in the bloomed gelatin and vanilla extract until completely dissolved.

Pour the mixture into individual ramekins. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.

Refrigerate for at least 4 hours, or preferably overnight, until set.

**Cardamom Crumble:** Preheat oven to 350°F (175°C).

In a medium bowl, combine flour, almonds, sugar, shredded coconut and cardamom powder.

Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.

Spread the crumble mixture on a baking sheet lined with parchment paper.

Bake for 12-15 minutes, or until golden brown. Let it cool completely.

**To Serve:** Gently loosen the edges of the panna cotta with a knife. Invert onto a serving plate or serve directly in the ramekins.

Top with diced mango and cardamom crumble. Serve chilled.