Plant-Based Coconut Mango Panna Cotta
Plant-Based Coconut Mango Panna Cotta is a luscious dessert that combines the tropical flavors of fresh mango and rich coconut milk. This vegan panna cotta is not only creamy and delightful, but it also serves as the perfect centerpiece for any gathering. With its vibrant colors and heavenly aroma, this treat will whisk you away to a beach paradise, making it an ideal choice for summer celebrations or cozy dinners.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Dessert
- Method: Chilling
- Cuisine: Vegan
Ingredients
Scale
- 1 cup full-fat coconut milk
- 1 tsp agar-agar powder
- 1/2 cup mango puree (fresh or frozen)
- 2 tbsp maple syrup (adjust based on sweetness of mangoes)
- 1 tsp vanilla extract
- For topping: 2 tbsp chopped fresh mint
- 1/4 cup sliced mango
Instructions
- Lightly grease panna cotta molds with coconut oil.
- In a saucepan over medium heat, combine coconut milk and agar-agar powder, stirring until dissolved and simmering for about 5 minutes.
- Remove from heat; stir in maple syrup and vanilla extract until well combined.
- Pour into prepared molds, filling three-quarters full. Let cool at room temperature, then refrigerate for at least 4 hours until set.
- Blend mango until smooth; sweeten with additional maple syrup if desired.
- Once the coconut layer is set, gently pour the mango puree on top and refrigerate for another hour.
- Serve chilled, garnished with mint and sliced mango.
Nutrition
- Serving Size: 1 panna cotta (125g)
- Calories: 220
- Sugar: 14g
- Sodium: 5mg
- Fat: 11g
- Saturated Fat: 10g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: You can substitute mango with any favorite fruit like strawberries or peaches for variation. Adding a splash of lime juice can enhance the tropical flavor profile. Store leftover panna cotta in airtight containers in the refrigerator for up to three days.