Exquisite Indonesian Coconut Panna Cotta with Mango Salsa (Gluten-Free)

Allergens

Dairy, Coconut

Ingredients

• 1 cup coconut milk
• 1/2 cup heavy cream
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 1/2 teaspoons unflavored powdered gelatin
• 1/4 cup cold water
• 1 large ripe mango, diced
• 1 tablespoon freshly squeezed lime juice
• 2 tablespoons finely chopped fresh mint leaves
• Zest of 1 lime
• Pinch of salt

Instructions

1. In a small saucepan, combine coconut milk, heavy cream, sugar, and vanilla extract. Heat over medium heat until the sugar has dissolved and the mixture is warm but not boiling.
2. In a separate bowl, combine gelatin with cold water and let it bloom for 5 minutes.
3. Once the coconut mixture has warmed, remove from heat and stir in the bloomed gelatin until fully dissolved.
4. Pour the mixture into four small ramekins or dessert dishes, and refrigerate for at least 4 hours or until firm.
5. In a separate bowl, combine diced mango, lime juice, mint leaves, lime zest, and a pinch of salt. Stir well to combine.
6. To serve, top each set coconut panna cotta with the mango salsa, and enjoy!

Chef’s Insight

The delicate balance of creamy and tangy flavors in this dish is reminiscent of traditional Indonesian desserts.

Notes

This recipe is perfect for a dinner party, family gathering, or a romantic dinner at home. It can also be easily doubled or tripled to accommodate larger groups.