How long can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Can I make this ahead?

Yes, you can prepare the base and cream a day in advance. Add the salsa just before serving.

Can I use bottled calamansi juice?

Fresh calamansi juice is recommended for the best flavor, but bottled juice can be used in a pinch.

What can I substitute for calamansi juice?

You can use a mixture of lemon and lime juice if calamansi is unavailable.

Is this dessert gluten-free?

Yes, this dessert is naturally gluten-free.

Filipino Calamansi-Coconut Dessert with Mango Salsa

Name: Filipino Calamansi-Coconut Dessert with Mango Salsa
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Dessert
Ingredients: Calamansi juice; Heavy cream; Sugar; Vanilla extract; Shredded coconut; Coconut milk; Sugar; Cornstarch; Mangoes; Lime juice; Honey; Mint leaves

A tropical treat bursting with zesty flavors

Revel in the refreshing combination of calamansi and coconut with a zesty mango salsa for a vibrant, tropical dessert.

1 h 30 min
6
Easy

Ingredients

For the Calamansi Cream

Calamansi juice

1/2 cup, freshly squeezed

Heavy cream

1 cup

Sugar

1/2 cup

Vanilla extract

1 teaspoon

For the Coconut Base

Shredded coconut

2 cups, unsweetened

Coconut milk

1/4 cup

Sugar

2 tablespoons

Cornstarch

1 tablespoon

For the Mango Salsa

Mangoes

2 ripe, diced

Lime juice

1 tablespoon

Honey

1 teaspoon

Mint leaves

1 tablespoon, finely chopped

Preparation

Prepping the Coconut Base

Combine ingredients

In a saucepan over low heat, combine shredded coconut, coconut milk, sugar, and cornstarch.

Thicken mixture

Stir continuously until the mixture thickens.

Cool base

Spread the mixture into a greased 8-inch pan and let it cool.

Creating the Calamansi Cream

Whisk cream ingredients

In a mixing bowl, whisk together calamansi juice, heavy cream, sugar, and vanilla extract.

Layer cream

Pour over the cooled coconut base and smooth the surface.

Set dessert

Refrigerate for at least one hour until set.

Don't rush the refrigeration time for the best creamy texture. Use a springform pan to easily remove the dessert once set.

Cooking Process

Coconut Blend Preparation

Gradually heat and thicken the coconut mixture.

Cream Layering

Evenly spread the calamansi mixture over the coconut base.

Salsa Creation

Combine all mango salsa ingredients just before serving.

Plating & Serving