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Food

Coconut Mango Panna Cotta

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Coconut Mango Panna Cotta

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.

Prep

10 min

Cook

15 min

Servings

6

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:

  • calories 169
  • protein 1g
  • fat 12g
    • saturated fat 10g
    • trans fat 0g
  • carbohydrates 16g
    • sugars 13g
    • fibre 1g
  • sodium 15mg

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.

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