Mouthwatering Gluten-Free Vietnamese Coconut Panna Cotta with Passion Fruit Drizzle

Allergens

Dairy (milk), Coconut, Gelatin

Ingredients

• 2 cups full
• fat coconut milk
• 1/4 cup granulated sugar
• 2 teaspoons unflavored gelatin powder
• 1/4 cup whole milk
• 1 teaspoon vanilla extract
• Pinch of salt
• 1/3 cup passion fruit puree
• Optional: Toasted coconut flakes and mint leaves for garnish

Instructions

1. In a small bowl, sprinkle gelatin evenly over the milk in a saucepan. Let it bloom for about 5 minutes.
2. In a separate pan, gently heat the coconut milk with sugar, stirring occasionally until dissolved. Add a pinch of salt and bring the mixture to a simmer.
3. Add the bloomed gelatin into the hot coconut milk mixture, whisking constantly until fully combined and smooth. Remove from heat and mix in vanilla extract.
4. Strain the mixture through a fine mesh sieve into a large measuring cup or bowl.
5. Divide the mixture among 6 dessert cups or ramekins, ensuring each has an equal amount. Cover with plastic wrap and chill for at least 4 hours, or until set.
6. Just before serving, gently warm the passion fruit puree in a small saucepan over low heat. Strain it through a fine mesh sieve to remove any seeds or pulp.
7. Drizzle the warm passion fruit sauce on top of each panna cotta and garnish with optional toasted coconut flakes and mint leaves.

Chef’s Insight

To give the coconut panna cotta an extra boost, add a pinch of cinnamon or nutmeg during the heating process.

Notes

This recipe is gluten-free but may contain traces of allergens if substitutions are made for gelatin or coconut ingredients. Always check labels to ensure suitability for specific dietary needs.