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Method Prep:10min › Extra time:1hr chilling › Ready in:1hr10min
Begin by making the syrup by heating the panela in a saucepan over a low heat until it 'coja punto' or starts to set. Slowly add the mango puree, stirring constantly. Add the coconut extract to the compote and stir well. Transfer to a serving bowl and cool in the refrigerator at least 1 hour before serving.