Vegan Coconut-Lime Panna Cotta with Tropical Fruit Salsa and Macadamia Nut Brittle

Allergens

Nuts (Coconut and Macadamia)

Ingredients

• 1 cup full
• fat coconut milk
• 1/2 cup unsweetened almond milk
• 1/4 cup agave syrup
• 1 tablespoon lime zest
• 1 tablespoon lime juice
• 1 teaspoon vanilla extract
• 2 teaspoons unflavored powdered gelatin (for vegan panna cotta)
• 1/4 cup cold water
• 1 cup fresh pineapple, diced
• 1/2 cup mango, diced
• 1 tablespoon lime juice
• 1 teaspoon grated ginger
• 1/2 cup macadamia nuts, roughly chopped
• 1/4 cup coconut sugar

Instructions

1. Prepare the vegan panna cotta by mixing the coconut milk, almond milk, agave syrup, lime zest and juice, vanilla extract in a saucepan. Sprinkle gelatin over cold water in a small bowl to bloom for 5 minutes, then whisk into the saucepan mixture. Heat gently until dissolved, then divide between four ramekins or dessert cups. Refrigerate for at least 4 hours or overnight. For the tropical fruit salsa, combine pineapple, mango, lime juice, and grated ginger in a bowl. Allow to marinate for about 30 minutes to enhance flavors. To make the macadamia nut brittle, preheat oven to 350°F (180°C). Spread chopped macadamia nuts on a lined baking sheet and toast in the oven for 6 8 minutes until lightly golden. In a small saucepan, combine coconut sugar with 2 tablespoons of water over medium heat, stirring until the sugar dissolves. Remove from heat and carefully add the toasted macadamia nuts, stirring quickly to coat. Pour onto parchment paper and let cool. Once hardened, break into pieces. To serve, top each panna cotta with a generous scoop of the tropical fruit salsa, then sprinkle with macadamia nut brittle.

Chef’s Insight

The combination of creamy, tangy, sweet, and crunchy elements creates a harmonious balance of textures and tastes.

Notes

Serve chilled for the best texture and flavor experience.