Dessert
Toasted Coconut & Calamansi Panna Cotta with Crispy Tuile & Burnt Caramel
A delicate, wobbling panna cotta infused with toasted coconut milk and tart-sweet calamansi (Philippine lime), set with just enough gelatin to hold its elegant form. Topped with a paper-thin coconut tuile and drizzled with burnt caramel that shatters between your teeth—utterly confident and entirely Filipino.
1002calper serving
9gprotein
72gcarbs
80gfat
20min prep 15min cook 2serves
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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