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

Allergens

Dairy, Soy (from gelatin)

Ingredients

• 1. 2 cups coconut milk 2. 1 cup heavy cream 3. 1/2 cup granulated sugar 4. 2 teaspoons lime zest 5. 1/4 cup freshly squeezed lime juice 6. 1 tablespoon unflavored gelatin 7. 1 tablespoon cold water 8. 1 cup mixed tropical fruit, diced (pineapple, mango, kiwi, papaya) 9. 2 tablespoons finely chopped fresh mint leaves 10. 1 tablespoon honey 11. 1/4 teaspoon salt

Instructions

1. In a small bowl, combine gelatin and cold water, let it sit for 5 minutes to bloom.
2. In a saucepan, combine coconut milk, heavy cream, sugar, lime zest, and lime juice. Heat the mixture over low heat until the sugar has dissolved completely.
3. Remove the saucepan from heat and add the bloomed gelatin, stirring continuously until fully dissolved.
4. Strain the mixture through a fine mesh sieve into a large measuring cup or bowl to remove any zest particles. Let it cool down to room temperature.
5. Pour the cooled mixture into individual ramekins or dessert glasses and refrigerate for at least 4 hours, or until fully set.
6. In a separate bowl, combine the diced tropical fruit, chopped mint leaves, honey, and salt. Toss gently to coat the fruit with the honey and mint.
7. Once the panna cotta is set, top each serving with an equal portion of the tropical fruit salsa.
8. Serve immediately and enjoy this luxurious gluten free Malaysian brunch experience!

Chef’s Insight

For a more intense coconut flavor, use coconut cream instead of coconut milk in this recipe.

Notes

To ensure the panna cotta sets properly, avoid using low-fat coconut milk or cream.