Vegan Mango Coconut Panna Cotta

  • Vegetarian
  • Vegan
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Nut Free
    Nut Free
  • Soy Free
    Soy Free
  • Blender

Panna cotta is my all-time favorite dessert. However, this traditional Italian dessert, which literally translates to "cooked cream" is not so great for sensitive foodies looking for gluten and dairy free recipes.

This simple vegan panna cotta is quick and easy, and a great allergy-free dessert the whole family can enjoy. I love the combination of coconut and mango. There's a mango pudding I love when I go and eat Yum Cha at Shark Finn in Melbourne. It's delicious. But, their version is made of condensed milk. This vegan incantation is much healthier, and is gluten-free, dairy-free, soy-free, egg-free, nut-free and refined sugar-free.

Just a note about the agar: if you've never used it before, agar is made from seaweed and is a great vegan alternative to gelatin. Typically, the acidity and enzymes in mangoes and some other fruits compromises the gelling power of the agar, but heating the mixture neutralizes this issue. Agar is sold in flakes and powder, and the powder is so much easier to work with. The flakes can be hard to dissolve.

I love to top this dessert with fresh mango pieces and toasted coconut chips. Enjoy!

Vegan Mango Coconut Panna Cotta

Vegan Mango Coconut Panna Cotta

Serves 6120 MINS
  1. Throw the coconut milk, roughly chopped mango, maple syrup, and coconut oil into your blender, and blast on high for 30 to 60 seconds until smooth and creamy.
  2. Pour the mixture into a saucepan and whisk in the agar powder. Over medium heat, bring the mixture to a gentle simmer, stirring constantly, and heat for about 5 minutes, until the agar is completely dissolved and the mixture has thickened.
  3. Lightly grease a 6-hole standard muffin pan and distribute the mixture evenly amongst the holes. Chill in the fridge for at least 2 hours to set.
  4. To serve, gently slide a butter knife around the edge of each panna cotta. Place a cutting board over the top of the muffin pan, and, holding the two together, gently turn upside down. Tap the bottom of each muffin hole to dislodge each panna cotta.
  5. Serve on small plates topped with the fresh mango pieces and toasted coconut chips.

Photo by Trent Lanz and styling by Alicia Buszczak


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