Today we’ll make coconut lemongrass panna cotta with setup mangga. This dessert is an homage to my Indonesian roots, as I used ingredients that are commonly used in Indonesian desserts. The panna cotta is made from coconut milk that was infused with lemongrass and coconut blossom sugar, or what we call “gula semut” in Indonesian. I always think the name “gula semut” is funny, as it literally means ant sugar. I think it’s named that way as the sugar granules resemble red ants that are everywhere in Indonesia.