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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.

Coconut Panna Cotta with Caramelized Saba Banana and Langka (Jackfruit).

I have no long intro here.  I really just needed to use up some coconut milk and coconut water I had left over.  Looking in the freezer I found some Saba Bananas and Langka (jackfruit).  So this Coconut Panna Cotta was born. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

These Are The Ingredients You Need for Coconut Panna Cotta

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Coconut Milk
Coconut Water
Agar Agar Flakes
Saba Bananas
Frozen Jackfruit
Coconut Oil
Coconut Sugar
Teaspoon Water ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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This is how you make Coconut Panna Cotta

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In a small sauce pan mix together the coconut milk and water. Add in the agar agar and bring to a rapid boil for 5 minutes.


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Pour into glasses. 6-8oz ones work best and 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 saba bananas and langka into small cubes. Fry only the saba on medium heat with the coconut oil until brown and a little crispy on the edges.

Add in the coconut sugar and water. Mix with the heat on until the sugar melts. Add in the langka and just mix to heat through and coat with sugar.
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Leave to cool to room temperature. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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To serve:  Take the glasses of panna cotta out of the refrigerator and top equally with the saba and langka.
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You got yourself a fancy ass dessert, that is not so hard to make. Boom.

 
How To Make Coconut Panna Cotta with Bananas and Jackfruit

Coconut Panna Cotta with Carmalized 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.
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Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Course: Dessert
Cuisine: Dairy Free, Filipino, Vegan
Servings: 4 Servings
Author: Rezel Kealoha

Ingredients

  • 1 Cup Coconut Milk
  • 1/2 Cup Coconut Water
  • 2 Tablespoons Agar Agar Flakes
  • 2 Pieces Saba Bananas Frozen from @traderjoes , if you don’t want to hunt a fresh one down
  • 4 Pieces Frozen Jackfruit Frozen from @wholefoods , again if you don’t want to go hunt one down. I’m thinking sprouts might have some now too.
  • 1 Tablespoon Coconut Oil
  • 1 Tablespoon Coconut Sugar
  • 1 Teaspoon Water

Instructions

  • In a small sauce pan mix together the coconut milk and water. Add in the agar agar and bring to a rapid boil for 5 minutes.
  • Pour into glasses. 6-8oz ones work best and 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 saba bananas and langka into small cubes. Fry only the saba on medium heat with the coconut oil until brown and a little crispy on the edges. Add in the coconut sugar and water. Mix with the heat on until the sugar melts. Add in the langka and just mix to heat through and coat with sugar.
  • Leave to cool to room temperature. ⠀⠀⠀⠀⠀⠀⠀⠀⠀

To serve

  • Take the glasses of panna cotta out of the refrigerator and top equally with the saba and lanka.
  • You got yourself a fancy ass dessert, that is not so hard to make. Boom.
Did you enjoy making it? I would love to see it! Tag me on Instagram @rezelkealoha with the #rezelkealoha!
For more healthy Filipino inspired goodness in your life follow along on Instagram, Facebook or Pinterest.  Or subscribe to get these recipes in your inbox.  And if you make Coconut Panna Cotta with Saba Banana and Langka I would love to see it.  Tag your Instagram snaps with @rezelkealoha and #rezelkealohaeats.