Vietnamese Coconut Panna Cotta with Mango Sauce (Paleo-Friendly)
1. Discover a scrumptious Paleo dessert with this Vietnamese Coconut Panna Cotta with Mango Sauce recipe, combining the exotic flavors of coconut and mango in a silky smooth custard base, perfect for those looking for gluten-free, dairy-free, and vegan options.
Allergens
None
Ingredients
- 1. 2 cans full
- fat coconut milk 2. 1/2 cup honey or maple syrup (for vegan option) 3. 1 tablespoon vanilla extract 4. 1 teaspoon kosher salt 5. 4 teaspoons unflavored gelatin powder 6. 1/4 cup cold water 7. 2 ripe mangoes, diced 8. 1 tablespoon fresh lime juice 9. 1 pinch of sea salt
Instructions
- In a small bowl, combine the cold water and gelatin. Let it sit for about five minutes to soften.
- In a saucepan over medium heat, combine coconut milk, honey or maple syrup, vanilla extract, and kosher salt. Stir until the sweetener has completely dissolved.
- Once the mixture is heated through, remove it from the stove. Add the softened gelatin and stir well until fully dissolved.
- Divide the coconut mixture evenly among six ramekins or dessert cups. Refrigerate for at least 4 hours, or until set.
- To make the mango sauce, in a bowl, combine the diced mangoes, lime juice, and sea salt. Set aside to let flavors meld for about 30 minutes.
- When ready to serve, top each panna cotta with the mango sauce and enjoy!
Chef’s Insight
1. The key to a perfect panna cotta is allowing it to set properly before serving.
Notes
1. This recipe is both gluten-free and dairy-free, making it a perfect choice for those following a Paleo diet.