Paleo Caribbean Coconut Panna Cotta with Mango Passionfruit Sauce

Allergens

None

Ingredients

• 1 can full
• fat coconut milk (13.5 oz)
• 2 tbsp honey or maple syrup for Paleo compliance
• 2 tsp vanilla extract
• 1/4 tsp sea salt
• 1 1/2 tsp unflavored gelatin powder
• 1 cup fresh mango, diced
• 1/4 cup passion fruit pulp
• Zest and juice of 1 lime
• Fresh mint leaves for garnish

Instructions

1. In a small bowl, sprinkle the unflavored gelatin over 1/4 cup of cold water to bloom, about 5 minutes. Set aside.
2. In a medium saucepan, combine coconut milk, honey or maple syrup, vanilla extract, and sea salt. Heat over low heat until the sweetener is dissolved. Do not boil. Remove from heat.
3. Once the gelatin has bloomed, add it to the warm coconut mixture, stirring well until completely dissolved.
4. Pour the mixture into 4 ramekins or dessert dishes and refrigerate for at least 4 hours or overnight until set.
5. In a blender or food processor, combine mango, passion fruit pulp, lime zest, and juice. Blend until smooth. Strain through a fine mesh sieve into a bowl to remove any seeds or lumps.
6. Remove the set coconut panna cotta from the refrigerator. Top each with the strained mango passionfruit sauce.
7. Garnish with fresh mint leaves and serve immediately.

Chef’s Insight

The use of coconut milk in this recipe gives a rich, creamy texture while staying true to the Paleo diet.

Notes

The gelatin used in this recipe gives a firm, jiggly texture to the panna cotta. If using agar-agar, adjust the amount accordingly as it sets differently than gelatin.