Gluten-Free Coconut Pandan Panna Cotta with Mango Salsa – A Malaysian Delight

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Ingredients

• 2 cups coconut cream
• 1/2 cup sugar
• 3 tablespoons cornstarch
• 1/2 teaspoon pandan extract
• 1/4 teaspoon salt
• 2 cups water
• 1 teaspoon vanilla extract
• 6 ripe mangoes, diced
• 1/4 cup lime juice
• 1 tablespoon honey
• Fresh mint leaves for garnish

Instructions

1. In a saucepan, whisk together coconut cream, sugar, cornstarch, pandan extract, and salt. Gradually add water while continuously stirring to prevent lumps.
2. Cook over medium heat until the mixture thickens and coats the back of a spoon. Remove from heat and stir in vanilla extract.
3. Divide the panna cotta mixture into 6 individual ramekins or molds. Refrigerate for at least 4 hours, or until firm.
4. In a separate bowl, combine diced mangoes, lime juice, and honey to create the mango salsa. Cover and refrigerate until ready to serve.
5. To serve, carefully remove panna cotta from its mold and place on a serving plate. Top with a generous scoop of mango salsa. Garnish with fresh mint leaves.

Chef’s Insight

The balance of creamy coconut and sweet pandan flavors is what makes this dessert truly Malaysian.

Notes

Make sure to use fresh, ripe fruits for the best flavor.