Coconut Pandan Panna Cotta with Mango and Sticky Rice

This delightful dessert marries the creamy texture of classic Italian panna cotta with the tropical flavors of Thai cuisine. Infused with fragrant pandan leaves and creamy coconut milk, it's a luscious treat topped with a vibrant mango coulis and served alongside sweet sticky rice. This fusion dessert is not only visually stunning but also offers a harmonious balance of sweetness and rich flavors while being gluten-free and egg-free.

Ingredients:

• 1 cup coconut milk
• 1 cup heavy cream
• 1/2 cup sugar
• 2 teaspoons gelatin powder
• 3 tablespoons cold water
• 1 teaspoon pandan extract
• 1/4 teaspoon salt
• 1 ripe mango, peeled and diced
• 1 tablespoon lime juice
• 1 cup glutinous rice
• 1 cup water
• 1/4 cup coconut milk (for sticky rice)
• 2 tablespoons sugar (for sticky rice)
• Pinch of salt (for sticky rice)

Instructions:

1. In a small bowl, sprinkle gelatin over cold water and let it sit for 5 minutes until it blooms.
2. In a saucepan, combine coconut milk, heavy cream, sugar, pandan extract, and salt. Heat over medium heat until sugar dissolves and the mixture is warm (do not boil).
3. Remove from heat and stir in the bloomed gelatin until fully dissolved.
4. Pour the mixture into individual serving glasses or molds and refrigerate for at least 4 hours, or until set.
5. For the sticky rice, rinse the glutinous rice under cold water until the water runs clear. Combine rice and water in a pot and soak for 30 minutes.
6. Drain the soaked rice and steam it in a bamboo steamer lined with cheesecloth or a heatproof plate for about 25 minutes until tender.
7. In a small saucepan, heat 1/4 cup coconut milk with 2 tablespoons sugar and a pinch of salt until the sugar dissolves.
8. Once the rice is cooked, drizzle the coconut mixture over it, and let it sit for 10 minutes to absorb the flavors.
9. For the mango coulis, blend the diced mango with lime juice until smooth. Optionally, strain to remove fibers.
10. To serve, unmold the panna cotta onto plates (if using molds) and drizzle with mango coulis. Serve with sweet sticky rice on the side.