Mango & Chili Panna Cotta

time to execute: 8 hours
3 c. heavy cream
1 c. sugar
1 lemon (zested)
2 mango ( or 1 1/2 c. puréed mango)
4 gelatin sheets
1 tsp. cayenne pepper
coconut sauce:
½ c. light brown sugar
1 14 oz. can coconut milk
whipped cream:
2 c. heavy cream
½ c. sugar
1 tsp. vanilla extract
For the Panna Cotta: warm milk and gelatin until gelatin is dissolved. Heat up cream and sugar until simmering, then remove from heat. Mix together gelatin mixture with cream mixture. Add mango purée and cayenne pepper and pour into desired ramekins. Refrigerate until set.
For the Coconut Sauce: in a sauce pot, mix together the coconut milk and sugar. Cook until reduced by half and sauce coats a spoon.  Almost the thickness of pudding.
For the Whipped Cream: in a stand up mixer, add heavy cream, vanilla extract, and sugar. Mix starting out on low speed, slowly increasing speed to high. Mix until you have stiff peaks.
To Plate: place a thin layer of coconut sauce over the top of the panna cotta. Place a spoon full of whipped cream on top and garnish with toasted shaved coconut and julienned mint. Serve.