Inspired by its creamy Italian cousin, this vegan Coconut Mango Panna Cotta swaps out the traditionally used cream and gelatin for coconut milk and agar agar. Odorless and tasteless, agar-agar is a plant-based thickener derived from seaweed. It’s also a wonderful source of iron, fiber, and magnesium.
TIP: 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.
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Coconut Mango Panna Cotta
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Instructions
- To blender container, add coconut milk, mango, maple syrup, turmeric, and coconut oil, and combine together until smooth and creamy.
- 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.
- 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 least 2 hours.
- To serve, garnish top of each panna cotta with toasted coconut and a scattering of berries, if desired.
Recipe Notes
Per serving: 169 calories; 1 g protein; 12 g total fat (10 g sat. fat); 16 g total carbohydrates (13 g sugars, 1 g fiber); 15 mg sodium
