Cayman Islands Panocha Delight

Ingredients

In this adaptation of Panocha from Mexican cuisine to Cayman Islands cuisine, we incorporate the tropical flavors that are abundant in the Cayman Islands. The original Panocha is typically made with piloncillo (Mexican brown sugar) and cinnamon, whereas our Cayman Islands Panocha Delight uses brown sugar and coconut milk as the base. Additionally, we enhance the dish with tropical fruits like mango, pineapple, and passion fruit, which are commonly found in the Cayman Islands. We alse have the original recipe for Panocha, so you can check it out.

• 2 cups (400g) brown sugar 2 cups (400g) brown sugar
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 ripe mango, diced 1 ripe mango, diced
• 1 cup (150g) diced pineapple 1 cup (150g) diced pineapple
• 2 passion fruits, pulp scooped out 2 passion fruits, pulp scooped out
• 1/4 cup (20g) toasted coconut flakes, for garnish 1/4 cup (20g) toasted coconut flakes, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 8g
• Carbohydrates (total, sugars): 65g, 55g
• Protein: 2g
• Fiber: 3g
• Salt: 0.02g

Preparation

1. 1.
   In a saucepan, combine the brown sugar and coconut milk. Cook over medium heat, stirring constantly, until the sugar has dissolved and the mixture has thickened slightly.
2. 2.
   Remove the saucepan from heat and stir in the vanilla extract. Let the mixture cool to room temperature.
3. 3.
   Once cooled, transfer the mixture to a serving dish or individual dessert bowls.
4. 4.
   Top the Panocha with diced mango, pineapple, and passion fruit pulp.
5. 5.
   Sprinkle toasted coconut flakes over the top for garnish.
6. 6.
   Chill in the refrigerator for at least 1 hour before serving.

Treat your ingredients with care...

• Mango — Choose a ripe mango for the best flavor and texture. Peel and dice the mango just before serving to prevent it from becoming mushy.
• Pineapple — Fresh pineapple works best for this recipe. Cut it into small, bite-sized pieces for easy consumption.
• Passion fruit — Select passion fruits that are wrinkled and slightly soft. Cut them in half and scoop out the pulp using a spoon.

Tips & Tricks

• For an extra tropical touch, you can add a splash of rum to the Panocha mixture before chilling.
• If you prefer a smoother texture, you can blend the Panocha mixture in a blender or food processor before chilling.
• Experiment with different tropical fruits such as papaya or guava to personalize the dish to your taste.
• Toast the coconut flakes in a dry skillet over medium heat until golden brown for a more intense flavor.
• Serve the Panocha Delight with a dollop of whipped cream or a scoop of coconut ice cream for added indulgence.

Serving advice

Serve the Cayman Islands Panocha Delight chilled, allowing the flavors to meld together. It can be enjoyed as a refreshing dessert on its own or paired with a scoop of coconut ice cream for an extra treat.

Presentation advice

To enhance the presentation, use individual dessert bowls or glasses to serve the Panocha Delight. Layer the diced fruits and Panocha mixture for an appealing visual effect. Garnish with a sprinkle of toasted coconut flakes and a fresh mint leaf for a pop of color.