Coconut Mango Panna Cotta
- Prep10 mins
- Cook15 mins
- Total25 mins
- Servings6
- Ingredients8
Inspired by its creamy Italian cousin, this vegetarian take on panna cotta swaps out the cream and gelatin for coconut milk and agar agar. Odourless and tasteless, agar-agar is a plant-based thickener derived from seaweed. It’s also a wonderful source of iron, fibre, and magnesium.
If you plan on transporting these desserts, pour panna cotta into small jam jars. Once set, screw lids on top and place garnish in separate container. Once you reach your destination, simply garnish and serve.
Coconut Mango Panna Cotta
- Prep10 mins
- Cook15 mins
- Total25 mins
- Servings6
- Ingredients8
Ingredients
- 14 oz (398 mL) can full-fat coconut milk
- 2 cups (500 mL) roughly chopped mango, thawed if frozen
- 3 Tbsp (45 mL) maple syrup
- 1/4 tsp (1 mL) ground turmeric
- 1 Tbsp (15 mL) coconut oil, melted
- 1 tsp (5 mL) agar agar powder
- Toasted coconut ribbons, for garnish
- Your favourite berries, for garnish
Nutrition
Per serving:
- calories169
- protein1g
- fat12g
- saturated fat10g
- trans fat0g
- carbohydrates16g
- sugars13g
- fibre1g
- sodium15mg
Directions
01
To blender container, add coconut milk, mango, maple syrup, turmeric, and coconut oil, and combine together until smooth and creamy.
02
Into medium saucepan, pour mixture and whisk in agar agar powder. Place saucepan over medium heat and bring mixture to a gentle simmer, stirring constantly. Continue cooking at a gentle simmer, stirring often, until agar agar is completely dissolved, and mixture lightly coats the back of a spoon, about 5 minutes.
03
Divide warm panna cotta mixture equally among 6 wine glasses, pretty glass containers, or small jam jars. Place on rimmed baking tray and refrigerate, uncovered, for at leaast 2 hours.
04
To serve, garnish top of each panna cotta with toasted coconut and a scattering of berries, if desired.
