Coconut Panna Cotta with Caramalized Saba Bananas and Jackfruit

This Coconut Panna Cotta may sound and look fancy, but really you are just making milky jello. True story. Add some caramelized bananas and jackfruit and you have a Filipino inspired dessert.

Total Time

1hr 10min

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0 Ratings

Author: Rezel Kealoha

Servings:

Ingredients

•

1 cup

Coconut Milk

•

1/2 cup

Coconut Water

•

2 Tbsp

Agar-Agar Flakes

•

2 pieces

Frozen Mini Plantains

•

4 pieces

Frozen Jackfruit

•

1 Tbsp

Coconut Oil

•

1 Tbsp

Coconut Sugar

•

1 tsp

Water

Cooking Instructions

In a small saucepan mix together the Coconut Milk (1 cup) and Coconut Water (1/2 cup) . Add in the Agar-Agar Flakes (2 Tbsp) and bring it to a rapid boil for 5 minutes.

Pour into glasses (6-8 ounce ones work best). Cool at room temperature and then leave to harden in the refrigerator for at least an hour to overnight.

To make the topping cut the Plantains (2 pieces) and Jackfruit (4 pieces) into small cubes. Fry only the saba on medium heat with the Coconut Oil (1 Tbsp) until brown and a little crispy on the edges.

Add in the Coconut Sugar (1 Tbsp) and Water (1 tsp) . Mix with the heat on until the sugar melts.

Add in the jackfruit and just mix to heat through and coat with sugar, then leave to cool to room temperature.

Take the glasses of panna cotta out of the refrigerator and top equally with the saba and jackfruit. You got yourself a fancy dessert, that is not so hard to make.

Nutrition Per Serving

CALORIES

190

FAT

16.5 g

PROTEIN

1.8 g

CARBS

12.6 g