Coconut Cardamom Panna Cotta with Mango Coulis (Paleo Sri Lankan Dessert)

Allergens

Nuts (Pistachios)

Ingredients

• 2 cans (13.5 oz each) full
• fat coconut milk
• 1/4 cup honey or maple syrup
• 3 tbsp grass
• fed gelatin powder
• 1 tsp ground cardamom
• 1 tsp pure vanilla extract
• 2 ripe mangoes, peeled and pitted
• 1/4 cup fresh lime juice
• 1/2 cup chopped pistachios, for garnish

Instructions

1. In a medium saucepan, whisk together coconut milk, honey or maple syrup, gelatin powder, cardamom, and vanilla extract until fully combined.
2. Heat the mixture over medium low heat, stirring occasionally, until the gelatin is completely dissolved and the liquid thickens slightly (about 5 minutes). Do not let it boil.
3. Remove the saucepan from heat and allow the mixture to cool at room temperature for about 10 minutes.
4. Pour the mixture into individual ramekins or dessert cups, dividing evenly among them. Refrigerate the panna cotta for at least 4 hours or overnight until it's set.
5. For the mango coulis, blend the mangoes and lime juice in a blender until smooth. Strain the mixture through a fine mesh sieve to remove any pulp, if desired. Chill the coulis in the refrigerator until ready to serve.
6. To serve, gently run a knife around the edge of each panna cotta and carefully unmold onto individual plates. Drizzle with mango coulis and garnish with chopped pistachios. Enjoy!

Chef’s Insight

The secret to a perfect panna cotta is using full-fat coconut milk and allowing it to cool slightly before adding the gelatin, which helps prevent lumps from forming in the dessert.

Notes

For a lower-sugar option, use a sugar substitute in the coulis. - Feel free to replace mango with another seasonal fruit.