Vietnamese Gluten-Free Coconut Panna Cotta with Mango Coulis

Allergens

Milk, Coconut

Ingredients

• 1 1/2 cups coconut milk
• 1/2 cup heavy cream
• 1/3 cup sugar
• 2 1/2 tsp unflavored gelatin powder
• 1/4 cup cold water
• 1 tsp vanilla extract
• A pinch of salt
• 2 ripe mangoes, peeled and diced
• 2 tbsp fresh lime juice
• Fresh berries for garnish (optional)

Instructions

1. In a small bowl, combine gelatin and cold water. Let it sit for 5 minutes to soften.
2. In a saucepan, mix coconut milk, heavy cream, sugar, vanilla extract, and a pinch of salt. Heat over medium heat until the sugar is dissolved.
3. Add softened gelatin into the heated mixture and stir until fully incorporated. Remove from heat and let it cool to room temperature.
4. Pour the coconut mixture into individual ramekins or dessert cups, and refrigerate for at least 4 hours or until set.
5. In a blender, puree diced mangoes with lime juice until smooth. Strain the mixture through a fine mesh sieve to obtain the coulis.
6. Once panna cotta is set, carefully run a knife around the edge of each ramekin and invert onto individual plates.
7. Spoon the mango coulis over the panna cotta and garnish with fresh berries if desired.

Chef’s Insight

Use full-fat coconut milk and cream for a richer taste and texture.

Notes

This recipe uses gelatin to achieve the smooth and jiggly texture of panna cotta. If using agar agar, it will require a different ratio and cooking method.