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RECIPE
8 INGREDIENTS6 STEPS1HR 10MIN

Coconut Panna Cotta with Caramalized Saba Bananas and Jackfruit

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Rezel Kealoha

Rezel Kealoha is a Food photographer, Food Stylist and Recipe Developer dedicated to making healthy, vibrant California inspired Filipino Food.
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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.
1HR 10MIN
Total Time

Rezel Kealoha

Rezel Kealoha is a Food photographer, Food Stylist and Recipe Developer dedicated to making healthy, vibrant California inspired Filipino Food.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
1 cup
Coconut Milk
1/2 cup
Coconut Water
2 Tbsp
Agar Agar Flakes
2 pieces
Frozen Mini  Plantains
aka Saba Banana
4 pieces
Frozen  Jackfruit
1 Tbsp
Coconut Oil
1 tsp
Water

Cooking Instructions

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Step 1
In a small saucepan mix together the Coconut Milk (1 cup) and Coconut Water (1/2 cup). Add in the Agar Agar Flakes (2 tablespoon) and bring it to a rapid boil for 5 minutes.
Step 2
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.
Step 3
To make the topping cut the Plantain (2 piece) and Jackfruit (4 piece) into small cubes. Fry only the saba on medium heat with the Coconut Oil (1 tablespoon) until brown and a little crispy on the edges.
Step 4
Add in the Coconut Sugar (1 tablespoon) and Water (1 teaspoon). Mix with the heat on until the sugar melts.
Step 5
Add in the jackfruit and just mix to heat through and coat with sugar, then leave to cool to room temperature.
Step 6
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.

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