Directions
Sub-title: A Delightful Vegan Dessert Inspired by Southeast Asian Flavors
Description: This creamy and refreshing vegan dessert is a perfect blend of coconut, tahini, and tropical fruits. It’s made without dairy, gluten, or refined sugar, but still manages to be decadent and satisfying. The panna cotta has a silky texture and a subtle hint of rosewater, while the mango and passionfruit sauce adds bursts of sweetness and acidity. Serve chilled for a delightful finish to any meal!
Difficulty: Medium
Servings: 6 (pannacottas) / 12 (servings of fruit and yogurt)
Prep Time: 30 minutes (plus setting time for panna cotta)
Cooking Time: 15 minutes
Total Time: 1 hour (including chilling time)
Ingredients:
For the Panna Cotta:
1 can full-fat coconut milk (400ml)
1/4 cup unsweetened coconut flakes
1 tablespoon unflavored gelatin powder
1/4 teaspoon salt
1/2 cup water
1/4 cup whole cashews (for nutmilk)
1 tablespoon raw honey (optional, for serving)
1 teaspoon rosewater
For the Mango and Passionfruit Sauce:
1 ripe mango, peeled and sliced
1/2 cup frozen passion fruit puree (from about 8-10 passion fruits)
1/4 cup maple syrup
1 tablespoon freshly squeezze lime juice
Instructions:
1. To prepare the Panna Cotta, combine the coconut milk, coconut flakes, and gelatin powder in a medium bowl. Whisk until the gelatin is fully dissolved. Add the salt and whisk again.
2. Place the cashew pieces in a high-speed blender along with 1/2 cup of water. Blend on high speed until smooth, stopping to scrape down the sides as necessary. Pour the cashew mixture through a fine mesh strainer into a small bowl. Set aside.
3. Transfer the coconut mixture to a large measuring cup or a small pot and heat over low heat until warm, being careful not to boil. Remove from the heat and stir in the hot water. Let steep for 5 minutes.
4. Stir in the remaining 1/2 cup of water and pour the mixture into six 1/2-cup ramekins or glasses. Refrigerate for at least 4 hours or until set.
To prepare the Mango and Passionfruit Sauce, place all the ingredients in a blender and purée until smooth. Taste and adjust seasoning if desired. Set aside.
5. Once the Panna Cotta is set, carefully remove them from the refrigerator and unmold onto plates. Gently tap each panna cotta to release any air bubbles. If using, drizzle with honey and sprinkle with edible flowers.
6. Divide the mango and passionfruit sauce among the plates. Serve immediately. Enjoy!
Note: You can also use other seasonal fruits like berries, kiwi, or papaya instead of mango.
Steps
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1
Done
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To prepare the Panna Cotta, combine the coconut milk, coconut flakes, and gelatin powder in a medium bowl. Whisk until the gelatin is fully dissolved. Add the salt and whisk again. |
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2
Done
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Place the cashew pieces in a high-speed blender along with 1/2 cup of water. Blend on high speed until smooth, stopping to scrape down the sides as necessary. Pour the cashew mixture through a fine mesh strainer into a small bowl. Set aside. |
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3
Done
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Transfer the coconut mixture to a large measuring cup or a small pot and heat over low heat until warm, being careful not to boil. Remove from the heat and stir in the hot water. Let steep for 5 minutes. |
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4
Done
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Stir in the remaining 1/2 cup of water and pour the mixture into six 1/2-cup ramekins or glasses. Refrigerate for at least 4 hours or until set. To prepare the Mango and Passionfruit Sauce, place all the ingredients in a blender and purée until smooth. Taste and adjust seasoning if desired. Set aside. |
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5
Done
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Once the Panna Cotta is set, carefully remove them from the refrigerator and unmold onto plates. Gently tap each panna cotta to release any air bubbles. If using, drizzle with honey and sprinkle with edible flowers. |
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6
Done
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Divide the mango and passionfruit sauce among the plates. Serve immediately. Enjoy! Note: You can also use other seasonal fruits like berries, kiwi, or papaya instead of mango. |
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