“Mango Coconut Panna Cotta: A Heavenly Gluten-Free Filipino Dessert”

Allergens

Dairy (heavy cream)

Ingredients

• 1 1/2 cups full
• fat coconut milk
• 1 cup heavy cream
• 1/3 cup granulated sugar
• 1/4 cup water
• 1 tbsp unflavored gelatin powder
• 1 ripe mango, peeled and diced
• 1 tsp pure vanilla extract
• A pinch of salt

Instructions

1. In a small bowl, mix the gelatin with 1/4 cup water and let it bloom for 5 minutes.
2. In a saucepan, combine coconut milk, heavy cream, sugar, and a pinch of salt. Heat the mixture over medium heat until it starts to simmer.
3. Remove the saucepan from heat and add the bloomed gelatin, stirring until fully dissolved.
4. Pour the mixture through a fine mesh sieve into a large measuring cup or bowl, allowing any undissolved gelatin to be caught by the mesh.
5. Stir in the diced mango and vanilla extract. Mix well.
6. Divide the mixture among 4 ramekins or dessert cups, ensuring equal portions for each serving.
7. Cover the ramekins with plastic wrap and refrigerate for at least 4 hours or until set.
8. When ready to serve, garnish with additional diced mango and a sprig of mint, if desired.

Chef’s Insight

The use of coconut milk and mango in this recipe pays homage to Filipino cuisine while providing a gluten-free option for those with dietary restrictions.

Notes

This recipe is gluten-free and suitable for those with lactose intolerance if using lactose-free cream.