Gluten-Free Indonesian Coconut Panna Cotta with Mango Compote and Crispy Cashew Crumble

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups coconut milk 1 cup heavy cream 1/2 cup granulated sugar 1/4 cup cornstarch 1 tsp vanilla extract Pinch of salt 6 gelatin sheets, softened in cold water 2 ripe mangoes, diced 1 tbsp lime juice 1/2 cup cashews, chopped and roasted 2 tbsp brown sugar 1 tsp cinnamon

Instructions

1. In a saucepan, combine coconut milk, heavy cream, and sugar. Heat until the sugar has dissolved.
2. In a separate bowl, whisk together cornstarch and salt.
3. Gradually add the cornstarch mixture to the saucepan while continuously stirring. Cook over medium heat until the mixture thickens.
4. Remove from heat and squeeze out the excess liquid from the softened gelatin sheets, then stir them into the hot mixture until fully dissolved. Add vanilla extract.
5. Pour the panna cotta mixture into individual serving dishes and refrigerate for at least 4 hours or overnight to set.
6. In a separate bowl, combine mango pieces, lime juice, and sugar. Let it sit for about 30 minutes for the flavors to meld together.
7. Preheat oven to 350°F (175°C). Combine cashews, brown sugar, and cinnamon in a small bowl. Spread onto a baking sheet and bake until golden brown, about 8 10 minutes. Remove from the oven and let cool.
8. Once panna cotta is set, serve each dish with mango compote and cashew crumble on top.

Chef’s Insight

Use ripe but firm mangoes for the compote, as they will hold their shape better.

Notes

To ensure a smooth texture for the panna cotta, use full-fat coconut milk and heavy cream.