Ingredients
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For the Panna Cotta:
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1 cup unsweetened almond milk (or your preferred non-dairy milk)
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1/2 cup raw cashews, soaked in water overnight and drained
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1 tbsp agar agar powder (you can find this at Asian grocery stores or online)
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1/4 cup maple syrup
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Pinch of salt
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1 tsp vanilla extract
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For the Mango and Passion Fruit Sauce:
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2 ripe mangos, peeled and chopped
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1 passion fruit, halved and seeded
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2 tbsp coconut aminos (optional, but adds depth of flavor)
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1 tbsp fresh lime juice
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1/4 cup cold water
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Ice cubes to serve
Directions
Sub-title: A Rich, Vegan Dessert Inspired by Thai Cuisine
Description: This creamy coconut cashew panna cotta is a perfect blend of sweetness and tanginess. It’s lightened up with almond milk, yet still has a luxurious texture. Serve chilled alongside our mango and passion fruit sauce for a refreshing and satisfying vegan dessert.
Ingredients:
For the Panna Cotta:
– 1 cup unsweetened almond milk (or your preferred non-dairy milk)
– 1/2 cup raw cashews, soaked in water overnight and drained
– 1 tbsp agar agar powder (you can find this at Asian grocery stores or online)
– 1/4 cup maple syrup
– Pinch of salt
– 1 tsp vanilla extract
For the Mango and Passion Fruit Sauce:
– 2 ripe mangos, peeled and chopped
– 1 passion fruit, halved and seeded
– 2 tbsp coconut aminos (optional, but adds depth of flavor)
– 1 tbsp fresh lime juice
– 1/4 cup cold water
– Ice cubes to serve
Instructions:
1. For the Panna Cotta:
Combine all ingredients in a high-speed blender and process until smooth and creamy.
Pour the mixture into four small ramekins or custard cups.
Place the ramekins in a large bowl or pot filled halfway with hot water. The bottom of the ramekins should be touching the water.
Cover the bowl loosely with plastic wrap and place it in the refrigerator for at least 4 hours or overnight.
2. For the Mango and Passion Fruit Sauce:
Add all ingredients to a food processor or high-speed blender and puree until smooth.
3. To assemble and serve:
Gently run warm water over the sides of the chilled panna cottas to release them from the ramekin.
Divide the panna cotta evenly among four serving glasses or bowls.
Top each portion with about 1/4 cup of mango and passion fruit sauce.
Sprinkle with shaved coconut flakes, if desired.
Serve immediately with extra sauce on the side and ice cubes for a more refreshing consistency.
Difficulty: Easy
Servings: 4
Nutrition Information per serving (without added toppings):
Calories: 115
Total Fat: 6 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 1 mg
Total Carbohydrate: 19 g
Dietary Fiber: 3 g
sugars: 14 g
Protein: 2 g
Note: If you prefer a sweeter dessert, feel free to adjust the amount of agave nectar or maple syrup in the panna cotta mixture.
Steps
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1
Done
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For the Panna Cotta: |
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2
Done
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For the Mango and Passion Fruit Sauce: |
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3
Done
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To assemble and serve: Difficulty: Easy Nutrition Information per serving (without added toppings): Note: If you prefer a sweeter dessert, feel free to adjust the amount of agave nectar or maple syrup in the panna cotta mixture. |
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