I’ve never been a fan of panna cotta. There was something about that milky tofu like gelatin dessert that didn’t sound appetizing to me. When I spent some time in Vietnam with my food loving aunt, Cao, she introduced to me the new panna cotta. Cao is a talented self-taught cook from Munich, Germany. Her recipes are equivalent to what a five-star restaurant offers. When she made her coconut panna cotta with mango and passion fruit, I was hooked.
Now that I am back in the states, I’m feeling nostalgic and missing her cooking. Here in Atlanta, passion fruit is hard to find. I can’t replicate what Cao made but I can come close. So, I made coconut panna cotta topped with exotic Asian fruit. The fruit combo is longan, mangosteen and jackfuit. This refreshing dessert is perfect for the upcoming spring-like weather.
Coconut Panna Cotta
4 cups of canned coconut milk
1/3 cup honey
1 tablespoon unflavored gelatin
2 teaspoons vanilla extract
Canned Asian fruit (syrup drained)
1. In a medium saucepan, pour in 1 cup of coconut milk and 1 tablespoon gelatin. Whisk together and let sit for 10 minutes.
2. Turn on heat to medium. Add the remaining coconut milk and honey. Whisk until the milk comes to a boil.
3. Turn off heat and move saucepan to a cool surface. Add vanilla extract and whisk well.
4. Let the milk cool for 15 minutes. After cooling, divide the milk into 6 cups. Place cups into the refrigerator and let cool for 5-8 hours. The gelatin will harden.
5. When ready to serve, top with sliced jackfruit, mangosteen and longan. Garnish with a mint leaf and enjoy.