Ingredients
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For the panna cotta:
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1 can (400 ml) full-fat coconut milk
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¼ teaspoon salt
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1 tablespoon agar powder
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6 large medjool dates, soaked in hot water for 30 minutes, then pureed until smooth
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For the passion fruit sauce:
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½ cup (100 g) fresh passion fruit pulp
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Juice of 1 lime
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Pinch of sea salt
Directions
Sub-Title: A vibrant and refreshing dessert perfect for summer!
Description: This creamy coconut mango panna cotta is a delicious and healthier alternative to traditional dairy-based versions. It’s made with just six simple ingredients and gets its richness from full-fat coconut milk. Serve it chilled with a tangy passion fruit sauce for an unforgettable vegan dessert experience.
Ingredients:
For the panna cotta:
1 can (400 ml) full-fat coconut milk
⅔ cup (150 g) granulated sugar
¼ teaspoon salt
1 tablespoon agar powder
6 large medjool dates, soaked in hot water for 30 minutes, then pureed until smooth
For the passion fruit sauce:
½ cup (100 g) fresh passion fruit pulp
Juice of 1 lime
⅓ cup (80 ml) maple syrup
Pinch of sea salt
Instructions:
1. In a medium saucepan over low heat, combine the coconut milk, sugar, and salt. Stir continuously until the sugar has dissolved. Remove from heat.
2. In a small bowl, sprinkle the gelatin over the cold water and let soften for 5 minutes.
3. Add the softened gelatin to the warm coconut mixture and stir well. Pour into six ramekins or small glasses. Place each ramekin on top of a small plate or shallow bowl. Carefully pour boiling water into the larger plates/bowls to come halfway up the sides of the ramekins.
4. Cover loosely with plastic wrap and refrigerate for at least 4 hours or until set. Be careful not to shake the ramekins as they are setting.
Preparing the passion fruit sauce:
1. In a blender, purée the passion fruit pulp, lime juice, maple syrup, and salt until smooth. Strain through a fine mesh sieve if desired. Set aside.
Serving:
1. To serve, invert each panna cotta onto a serving plate or bowl. Drizzle generously with the passion fruit sauce. Garnish with fresh mint leaves, edible flowers, and more mango slices if desired.
Difficulty: Easy
Portions: 6 servings
Nutrition Facts (per serving):
Calories: 140 kcal
Carbohydrates: 15 g
Protein: 3 g
Fat: 12 g (including 10 g Saturated Fat)
Saturated Fat: 10 g
Cholesterol: 0 mg
Sodium: 10 mg
Total Sugars: 10 g
Note: The calorie count may vary depending on the size of your ramekins and the thickness of your panna cottas.
Steps
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1
Done
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In a medium saucepan over low heat, combine the coconut milk, sugar, and salt. Stir continuously until the sugar has dissolved. Remove from heat. |
|
2
Done
|
In a small bowl, sprinkle the gelatin over the cold water and let soften for 5 minutes. |
|
3
Done
|
Add the softened gelatin to the warm coconut mixture and stir well. Pour into six ramekins or small glasses. Place each ramekin on top of a small plate or shallow bowl. Carefully pour boiling water into the larger plates/bowls to come halfway up the sides of the ramekins. |
|
4
Done
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Cover loosely with plastic wrap and refrigerate for at least 4 hours or until set. Be careful not to shake the ramekins as they are setting. Preparing the passion fruit sauce: |
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5
Done
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In a blender, purée the passion fruit pulp, lime juice, maple syrup, and salt until smooth. Strain through a fine mesh sieve if desired. Set aside. Serving: |
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6
Done
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To serve, invert each panna cotta onto a serving plate or bowl. Drizzle generously with the passion fruit sauce. Garnish with fresh mint leaves, edible flowers, and more mango slices if desired. Difficulty: Easy Portions: 6 servings Nutrition Facts (per serving): Note: The calorie count may vary depending on the size of your ramekins and the thickness of your panna cottas. |
