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How To Make Coconut Panna Cotta with Bananas and Jackfruit
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5 from 1 vote

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.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: Dairy Free, Filipino, Vegan
Servings: 4 Servings

Ingredients

  • 1 Cup Coconut Milk
  • ½ 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.