Paleo Coconut Panna Cotta with Mango-Passion Fruit Sauce: A Sri Lankan Inspired Dessert
About This Recipe
Indulge in this exquisite Paleo-friendly dessert that combines the rich and velvety coconut panna cotta with a vibrant mango-passion fruit sauce inspired by traditional Sri Lankan flavors. This stunning dish offers a perfect balance of taste, texture, and visual appeal, making it an ideal centerpiece for any special occasion or dinner party.
Sri Lankan cuisine often uses coconut milk and tropical fruits as key ingredients. This dessert incorporates these elements while staying true to the Paleo diet principles.
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 Notes
For an extra touch, consider using edible flower petals or gold leaf as a garnish.
Nutrition Information
Serving Size: 1 panna cotta with sauce – Calories: 450 kcal – Fat: 32 g – Carbohydrates: 37 g – Protein: 6 g – Sodium: 75 mg – Fiber: 2 g – Sugar: 32 g