The picture does say more than a thousand words. Even though I am not much of a photographer, it’s quite obvious that this dessert is rich, creamy, and perfect for these summer days.
Once you learn how simple it is to prepare, this vegan panna cotta with mango puree will be regularly on your table. Seriously, after the first time I made it, for almost a week it was always-present at the fridge. Everybody asked for it!
Originally, panna cotta is a dairy cream-based dessert, which is usually topped with berry sauce. I was in the mood for something more tropical. To prepare the mango puree, I simply mashed a piece of the ripe fruit, without adding sugar or any sweeteners. It worked like a charm.
By the way, the entire recipe is without refined sugar. The panna cotta, made from coconut creme, is sweetened with maple syrup. The suggested amount is around 3 tablespoons, but feel free to adjust to your taste. For me, the subtle sweetness made the coconut creme seem even richer and the whole dessert much more pleasant to eat. And I do have a sweet tooth!
To get the adequate panna cotta texture, you need to use agar-agar. It is crucial to get the right amount, so make sure to check the recommendations on your agar-agar package instructions. Mine says that a bag of 10 grams thickens 400 ml of liquid.
As mentioned above, this vegan panna cotta is super-simple to make. What you basically do is cook the coconut creme with all other ingredients (apart from mango), until you see the creme thickening. To test this, dip the mixing spoon into the coconut, draw a line and when you see it stays, the mixture is good to go into individual-size molds.
Ready to prepare this unforgettable, creamy dessert? Let’s go!
4 ingredient vegan coconut-mango panna cotta
Course: Desserts6
servings20
minutes10
minutesIngredients
400 ml coconut creme/milk
10 g agar-agar powder
3 tbsp maple syrup
2 overripe mangoes
Vegetable oil, for greasing the molds
Directions
- Pour the coconut milk into a medium size cooking pan.
- Cook the creme at medium strength, constantly stirring with a mixing spoon.
- Add the agar-agar and maple syrup. Keep stirring for another 10 mins, while the creme slowly cooks.
- Check if the mixture is ready: use your finger to draw a line over the mixing spoon. If the line stays visible, the panna cotta is ready for refrigeration. Otherwise, keep cooking.
- Grease the individual size molds with vegetable oil (I used olive). Pour the coconut and refrigerate for at least 1 hour.
- Carefully remove from the mold using a spoon. Serve with mashed mangoes.