Filipino Calamansi-Coconut Dessert with Mango Salsa
Revel in the refreshing combination of calamansi and coconut with a zesty mango salsa for a vibrant, tropical dessert.
Preparation
Get these tasks done before you start cooking.
Prepping the Coconut Base
- 1
Combine ingredients
In a saucepan over low heat, combine shredded coconut, coconut milk, sugar, and cornstarch.
- 2
Thicken mixture
Stir continuously until the mixture thickens.
- 3
Cool base
Spread the mixture into a greased 8-inch pan and let it cool.
Creating the Calamansi Cream
- 1
Whisk cream ingredients
In a mixing bowl, whisk together calamansi juice, heavy cream, sugar, and vanilla extract.
- 2
Layer cream
Pour over the cooled coconut base and smooth the surface.
- 3
Set dessert
Refrigerate for at least one hour until set.
Tip: Don't rush the refrigeration time for the best creamy texture. Use a springform pan to easily remove the dessert once set.
How to Make Filipino Calamansi-Coconut Dessert with Mango Salsa
Total time: 2 h · Yields 6 servings
- 1
Coconut Blend Preparation
Gradually heat and thicken the coconut mixture.
- 2
Cream Layering
Evenly spread the calamansi mixture over the coconut base.
- 3
Salsa Creation
Combine all mango salsa ingredients just before serving.
Chef's Tips
Further reading
Frequently asked questions
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.
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