Ingredients
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For the coconut flour almond tofu panna cotta:
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2 (1/2-inch) pieces of vanilla bean, scraped (or 1 teaspoon pure vanilla extract)
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1 cup unsweetened shredded coconut flakes
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1/2 cup unsalted raw almond butter (not roasted)
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1/2 cup maple syrup (more or less depending on sweetness preference)
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1 can full-fat coconut milk (about 14 ounces), well-shaken before measuring
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1 (14-ounce) block extra firm tofu, drained and crumbled (about 2 cups)
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1/4 teaspoon salt
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For the mango and passionfruit sauce:
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1 ripe mango, peeled and chopped
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1/2 cup frozen or canned unsweetened passion fruit pulp
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1 tablespoon granulated sugar (optional)
Directions
Sub-title: A tropical twist on traditional panna cotta made with coconut flour, almond milk, tofu, and sweetened only with fresh mango and passion fruit.
Ingredients:
For the coconut flour almond tofu panna cotta:
* 2 (1/2-inch) pieces of vanilla bean, scraped (or 1 teaspoon pure vanilla extract)
* 1 cup unsweetened shredded coconut flakes
* 1/2 cup unsalted raw almond butter (not roasted)
* 1/2 cup maple syrup (more or less depending on sweetness preference)
* 1 can full-fat coconut milk (about 14 ounces), well-shaken before measuring
* 1 (14-ounce) block extra firm tofu, drained and crumbled (about 2 cups)
* 1/4 teaspoon salt
For the mango and passionfruit sauce:
* 1 ripe mango, peeled and chopped
* 1/2 cup frozen or canned unsweetened passion fruit pulp
* 1 tablespoon granulated sugar (optional)
Instructions:
For the coconut flour almond tofu panna cotta:
1. In a medium bowl, whisk together the first five ingredients for the panna cotta base until smooth.
2. Transfer the mixture to a small saucepan and heat over low heat, stirring constantly, until slightly thickened (about 5 minutes). Remove from heat and let cool completely.
3. Stir in the crumbled tofu, maple syrup, and salt until combined.
4. Pour the mixture into six 4-ounce ramekins or custard cups and place them in a baking dish or large pie plate. Add enough hot water to the dish so that it comes halfway up the sides of the ramekins (this will help create a barrier between the water and the bottom of the pan, preventing sticking).
5. Cover the baking dish tightly with foil and place it in the refrigerator to set overnight (or at least 4 hours).
For the mango and passionfruit sauce:
6. Combine all the ingredients for the sauce in a blender and purée until smooth. Taste and adjust sweetness as desired.
To serve:
7. To unmold the panna cottas, gently dip the ramekins into warm water for about 30 seconds each, then invert onto serving plates. Garnish with fresh mint leaves, if desired.
8. Spoon some of the mango and passionfruit sauce over each serving of panna cotta and enjoy!
Note: If you prefer a thicker sauce, simply reduce the amount of liquid used when blending.
Steps
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1
Done
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In a medium bowl, whisk together the first five ingredients for the panna cotta base until smooth. |
|
2
Done
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Transfer the mixture to a small saucepan and heat over low heat, stirring constantly, until slightly thickened (about 5 minutes). Remove from heat and let cool completely. |
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3
Done
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Stir in the crumbled tofu, maple syrup, and salt until combined. |
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4
Done
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Pour the mixture into six 4-ounce ramekins or custard cups and place them in a baking dish or large pie plate. Add enough hot water to the dish so that it comes halfway up the sides of the ramekins (this will help create a barrier between the water and the bottom of the pan, preventing sticking). |
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5
Done
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Cover the baking dish tightly with foil and place it in the refrigerator to set overnight (or at least 4 hours). |
|
6
Done
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Combine all the ingredients for the sauce in a blender and purée until smooth. Taste and adjust sweetness as desired. |
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7
Done
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To unmold the panna cottas, gently dip the ramekins into warm water for about 30 seconds each, then invert onto serving plates. Garnish with fresh mint leaves, if desired. |
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8
Done
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Spoon some of the mango and passionfruit sauce over each serving of panna cotta and enjoy! |
