Paleo Coconut Panna Cotta with Mango-Passion Fruit Sauce: A Sri Lankan Inspired Dessert

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups full
• fat coconut milk
• 1/4 cup honey
• 2 tablespoons grass
• fed gelatin powder
• 1 teaspoon vanilla extract
• A pinch of sea salt
• 1 ripe mango, peeled and diced
• 1 passion fruit, halved and seeded
• 1 tablespoon fresh lime juice
• Fresh mint leaves for garnish

Instructions

1. In a medium saucepan, combine coconut milk, honey, vanilla extract, and a pinch of sea salt. Bring the mixture to a simmer over medium heat. Remove from heat and whisk in gelatin powder until fully dissolved.
2. Pour the mixture into four ramekins or dessert cups and refrigerate for at least 4 hours or overnight, until set.
3. In a blender, combine diced mango, passion fruit pulp, and lime juice. Blend until smooth. Strain the sauce through a fine mesh sieve to remove any seeds or fibers.
4. To serve, top each panna cotta with the mango passion fruit sauce, garnish with fresh mint leaves, and enjoy!

Chef’s Insight

This recipe combines creamy and sweet flavors with tangy fruity notes, creating a perfect harmony of taste and texture that is sure to impress any guest.

Notes

For an extra touch, consider using edible flower petals or gold leaf as a garnish.