Ingredients
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For the coconut cream:
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1 can (14 oz) full-fat coconut milk - refrigerated overnight
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1/4 cup plus 2 tablespoons tapioca flour
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1/4 teaspoon salt
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For the panna cotta mixture:
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1/2 cup unsweetened almond milk
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1/4 cup + 2 tablespoons maple syrup, divided
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1/4 cup raw cashew butter
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1/4 cup sweetened shredded coconut, toasted
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2 teaspoons vanilla extract
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1/4 teaspoon ground cardamom
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For the mango sauce:
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1 ripe mango, peeled and chopped into small pieces
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1/4 cup unsweetened applesauce
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1/4 cup water
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2 tablespoons raw agave nectar
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1 teaspoon cornstarch
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pinch of sea salt
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For the berry compote:
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1 cup fresh mixed berries (blueberries, raspberries, blackberries), washed and halved if large
Directions
Subtitle: A Delicious and Refreshing Vegan Dessert Inspired by Thai Cuisine
Ingredients:
For the coconut cream:
* 1 can (14 oz) full-fat coconut milk – refrigerated overnight
* 1/4 cup plus 2 tablespoons tapioca flour
* 1/4 teaspoon salt
For the panna cotta mixture:
* 1/2 cup unsweetened almond milk
* 1/4 cup + 2 tablespoons maple syrup, divided
* 1/4 cup raw cashew butter
* 1/4 cup sweetened shredded coconut, toasted
* 2 teaspoons vanilla extract
* 1/4 teaspoon ground cardamom
For the mango sauce:
* 1 ripe mango, peeled and chopped into small pieces
* 1/4 cup unsweetened applesauce
* 1/4 cup water
* 2 tablespoons raw agave nectar
* 1 teaspoon cornstarch
* pinch of sea salt
For the berry compote:
* 1 cup fresh mixed berries (blueberries, raspberries, blackberries), washed and halved if large
Instructions:
1. In a medium bowl, whisk together the tapioca flour, salt, and 1/4 cup of the chilled coconut milk until smooth. Set aside.
2. In a blender, combine the remaining 1/2 cup of coconut milk, 1/4 cup of the maple syrup, cashew butter, toasted coconut, and vanilla extract. Blend on high until smooth and creamy, about 2 minutes.
3. Pour the coconut cream through a fine mesh sieve lined with cheesecloth or a clean tea towel into a large measuring cup or small mixing bowl. Squeeze out any excess liquid using your hands or a wooden spoon. Discard the solids.
4. Add the tapioca flour mixture to the blended coconut milk and stir well. Divide the mixture evenly between four 1/2-cup silicone molds or glass custard cups. Place the molds onto a baking sheet lined with parchment paper. Cover loosely with plastic wrap and place them in the freezer for at least 4 hours or until set.
5. Meanwhile, prepare the mango sauce: Combine all the ingredients for the mango sauce in a small saucepan over low heat. Stir continuously until the cornstarch has dissolved and the mixture thickens slightly, about 2-3 minutes. Remove from heat and let cool completely.
6. Once the panna cottas are firm, remove them from the molds gently. Transfer them to individual serving glasses or bowls. Top each serving with a few tablespoons of the cooled mango sauce and half of the fresh berries. Serve immediately.
Serves 4.
Difficulty: Easy
Nutrition Facts per serving (without the additional fruit):
Calories: 235 | Fat: 21g | Saturated fat: 13.5g | Cholesterol: 0mg | Sodium: 25mg | Carbohydrates: 20g | Dietary fiber: 6g | Sugars: 14g | Protein: 4g
Note: This dessert can be made up to one day in advance. Store the panna cottas in the freezer, covered, and thaw them in the fridge overnight before serving.
Steps
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1
Done
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In a medium bowl, whisk together the tapioca flour, salt, and 1/4 cup of the chilled coconut milk until smooth. Set aside. |
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2
Done
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In a blender, combine the remaining 1/2 cup of coconut milk, 1/4 cup of the maple syrup, cashew butter, toasted coconut, and vanilla extract. Blend on high until smooth and creamy, about 2 minutes. |
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3
Done
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Pour the coconut cream through a fine mesh sieve lined with cheesecloth or a clean tea towel into a large measuring cup or small mixing bowl. Squeeze out any excess liquid using your hands or a wooden spoon. Discard the solids. |
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4
Done
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Add the tapioca flour mixture to the blended coconut milk and stir well. Divide the mixture evenly between four 1/2-cup silicone molds or glass custard cups. Place the molds onto a baking sheet lined with parchment paper. Cover loosely with plastic wrap and place them in the freezer for at least 4 hours or until set. |
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5
Done
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Meanwhile, prepare the mango sauce: Combine all the ingredients for the mango sauce in a small saucepan over low heat. Stir continuously until the cornstarch has dissolved and the mixture thickens slightly, about 2-3 minutes. Remove from heat and let cool completely. |
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6
Done
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Once the panna cottas are firm, remove them from the molds gently. Transfer them to individual serving glasses or bowls. Top each serving with a few tablespoons of the cooled mango sauce and half of the fresh berries. Serve immediately. Serves |
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7
Done
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Difficulty: Easy Nutrition Facts per serving (without the additional fruit): |
