We Made a Salted Milk Panna Cotta Recipe just Because We Couldn’t Get Enough of the Salted Milk Choco Cro

Adding salt to something sweet has already become a ubiquitous practice in the Metro Manila dessert scene. Perhaps it started when a scene in Modern Family where I learned that adding a pinch of salt to chocolate milk to bring out more of its cocoa flavor, and as soon as you know it, the city’s patisseries, bakeries, and bubble tea stores started dishing out salted caramel this and that, salted chocolate cakes, and milk tea topped with salty cheese foam. I admit, it became quite addicting, and as soon as we thought it was over, the Salted Milk Choco Cro made its way to our shores and destroyed me completely.


The inspiration of today’s dessert takes from the Pepper.ph team’s favorite Choco Cro flavor—Salted Milk. But instead of doing some pastry or stuff it in a croissant, we decided to make a flan out of it: a simple Salted Milk Panna Cotta that’s topped with some sugar-toasted coconut for an added bite that contrasts the smooth pudding and hints at the current summer season.

Salted Milk Panna Cotta

Total Time: 2 hours and 30 minutes
Yield: 8 servings


  • 1 cup full cream milk
  • 2 cups cream
  • 1/3 cup white sugar
  • 1/2 tsp salt
  • 1 tbsp gelatin, bloomed in 2 tbsp water for 10 mins
  • sugar-toasted coconut, for topping


  1. In a saucepan, simmer together milk, cream, sugar and salt.
  2. Add in bloomed gelatin and stir until smooth, then turn off the fire.
  3. Strain the mixture to remove bits of remaining gelatin, then divide into 8 ramekins.
  4. Set the mixture in the chiller for at least 2 hours.
  5. Top with sugar-toasted coconut and then serve.


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5 Responses

  1. Actually, we filipinos have been mixing sweet and salty, chocolate and salty food waaaay before that whole salted caramel craze. Hello, champorado and tuyo?

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