Exquisite Gluten-Free Malaysian Brunch: Coconut Lime Panna Cotta with Mango Salsa

Allergens

N/A (excluding individual ingredient allergies)

Ingredients

• 2 cans (13.5 oz each) full
• fat coconut milk
• 1/2 cup granulated sugar
• Zest and juice of 2 limes
• 1 tsp vanilla extract
• 4 tsp unflavored powdered gelatin
• 1/4 cup cold water
• 3 ripe mangoes, diced
• 1 small red onion, finely chopped
• 1 jalapeno pepper, seeded and minced
• 2 tbsp fresh cilantro, chopped
• Salt, to taste

Instructions

1. In a saucepan, combine coconut milk, sugar, lime zest, and vanilla extract. Heat over medium heat until sugar is dissolved and mixture is warm.
2. In a small bowl, mix gelatin with cold water and let it bloom for 5 minutes.
3. Slowly whisk the bloomed gelatin into the warm coconut milk mixture until fully incorporated.
4. Pour the mixture into six ramekins or dessert cups and refrigerate for at least 4 hours or overnight to set.
5. In a separate bowl, combine diced mangoes, chopped red onion, minced jalapeno, chopped cilantro, and salt. Mix well and let it rest in the refrigerator for about 30 minutes to allow flavors to meld.
6. To serve, top each panna cotta with a generous spoonful of mango salsa.

Chef’s Insight

For an extra touch, serve on a bed of crushed ice to mimic the tropical feel of Malaysia.

Notes

Make sure to use ripe but firm mangoes for the salsa.