Paleo Indonesian Coconut Panna Cotta with Jackfruit Caramel Sauce

Allergens

None

Ingredients

• 2 cups full
• fat coconut milk
• 1/2 cup almond flour
• 1/4 cup honey or maple syrup
• 1 tbsp gelatin powder
• 1 tsp vanilla extract
• Pinch of sea salt
• 1 can jackfruit, drained and chopped
• 1/2 cup coconut sugar
• 1/4 cup water

Instructions

1. In a small bowl, whisk together almond flour, gelatin, and a pinch of sea salt. Set aside.
2. In a medium saucepan, combine coconut milk, honey or maple syrup, and vanilla extract. Heat over low heat until the sweetener has dissolved.
3. Slowly pour the almond flour mixture into the saucepan while continuously stirring to avoid lumps.
4. Continue heating the mixture on low heat for 2 3 minutes, stirring constantly until the gelatin is completely dissolved and the mixture has thickened slightly.
5. Divide the panna cotta mixture among four ramekins or mason jars, cover with plastic wrap, and refrigerate for at least 4 hours or overnight.
6. In another saucepan, combine jackfruit, coconut sugar, and water. Cook over medium heat for 15 20 minutes, stirring occasionally until the mixture has thickened into a caramel consistency.
7. Allow the jackfruit caramel to cool slightly before blending it into a smooth sauce using an immersion blender or food processor.
8. To serve, top each chilled panna cotta with a generous drizzle of the jackfruit caramel sauce and garnish with a fresh mint leaf or a sprinkle of coconut flakes.

Chef’s Insight

The combination of coconut and jackfruit creates an exotic taste reminiscent of Indonesian street food while adhering to Paleo guidelines.

Notes

The gelatin used in this recipe should be grass-fed and pasture-raised for optimal nutrition.