Pangua Palm Parfait

Pangua Palm Parfait celebrates the rich history and unique flavors of the regions where the nypa palm, often called the mangrove palm, grows extensively. This parfait is a tribute to the culinary traditions of Southeast Asia, where palm sugar and coconut play a pivotal role in both traditional and modern recipes. The Pangua Palm Parfait is a layered dessert that combines creamy, nutty, and sweet flavors, providing a delicious experience with every spoonful.

Ingredients

• Palm Sugar - 1 cup
• Coconut Milk - 2 cups
• Gelatin - 2 tablespoons
• Vanilla Bean - 1 pod
• Coconut Flakes - 1/2 cup
• Almonds - 1/2 cup, roasted and chopped
• Mango - 1, diced
• Lime Juice - 2 tablespoons
• Salt - a pinch

Preparation

1. Preparing the Palm Sugar Syrup

Begin by melting the palm sugar in a saucepan over low heat. Add a tablespoon of water to help melt the palm sugar evenly. Stir continuously until it's completely dissolved and forms a thick syrup. Set aside to cool.

2. Making the Coconut-Gelatin Base

In a small bowl, combine the gelatin with 1/4 cup of cold water and let it bloom. Meanwhile, heat the coconut milk in a saucepan over medium heat. Split the vanilla bean and scrape out the seeds, adding both the seeds and the pod to the coconut milk. Once the milk begins to simmer, remove from heat, and stir in the bloomed gelatin until fully dissolved. Remove the vanilla bean pod, and allow the mixture to cool.

3. Toasting the Coconut Flakes

Preheat your oven to 350°F (175°C). Spread the coconut flakes evenly on a baking sheet and toast them for about 5-7 minutes, or until they are golden brown. Keep an eye on them as they can burn quickly.

Assembly

1. First Layer: Coconut Gelatin

Pour a portion of the coconut-gelatin mixture into clear dessert glasses or bowls, filling them about a third of the way. Allow them to chill in the refrigerator until set, about 30-45 minutes.

2. Second Layer: Mango Compote

While the coconut gelatin is setting, prepare the mango compote by blending the mango chunks with lime juice and a pinch of salt. Spread a layer of mango compote over the set coconut layer once firm.

3. Third Layer: Almonds and Coconut

Mix the toasted coconut flakes with the almonds. Sprinkle this mixture generously over the mango compote.

4. Final Touch: Drizzle and Garnish

Drizzle the palm sugar syrup over the top of each parfait. For an extra touch, garnish with more fresh mango chunks or a sprinkle of coconut flakes.

Enjoying Your Pangua Palm Parfait

The beauty of the Pangua Palm Parfait lies not only in its taste but also in its presentation. Serve it as a refreshing end to a spicy meal typical of Southeast Asia, or enjoy it on a leisurely afternoon when you're craving something sweet and cooling. The layers of flavor—from the rich creaminess of the coconut to the tropical sweetness of the mango and the earthy caramel notes of the palm sugar—offer a perfect blend of exotic and familiar. Every spoonful is a delightful combination of textures and tastes that evoke the warmth and vibrancy of the cuisines from which this parfait draws inspiration.