Ingredients
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For the Panna Cotta:
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1 can (14 oz) full-fat coconut milk
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2/3 cup water
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1 (15 oz) can young coconut water
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1/2 cup plus 2 tablespoons sugar
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3/4 cup unsweetened shredded coconut
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2 teaspoon vanilla extract
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3/4 package (6 grams) agar-agar powder
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1 1/2 cup silken tofu, firm packed
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1 ripe but not overripe mango, peeled and diced
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For the Passion Fruit Sauce:
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1/2 cup fresh orange juice
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1/4 cup fresh lime juice
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1 1/2 cup passion fruit pulp
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1 1/2 - 2 cups granulated sugar (depending on desired sweetness)
Directions
Sub-Title: A Delightful Vegan Dessert Inspired by Thai Cuisine
Description: This creamy and exotic panna cotta is made with silken tofu, coconut milk, agar-agar, and mango puree. It’s lightly sweetened and served with a tangy passion fruit sauce for an irresistible vegan dessert!
Ingredients:
For the Panna Cotta:
1 can (14 oz) full-fat coconut milk
2/3 cup water
1 (15 oz) can young coconut water
1/2 cup plus 2 tablespoons sugar
3/4 cup unsweetened shredded coconut
2 teaspoon vanilla extract
3/4 package (6 grams) agar-agar powder
1 1/2 cup silken tofu, firm packed
1 ripe but not overripe mango, peeled and diced
For the Passion Fruit Sauce:
1/2 cup fresh orange juice
1/4 cup fresh lime juice
1 1/2 cup passion fruit pulp
1 1/2 – 2 cups granulated sugar (depending on desired sweetness)
Instructions:
Prepare the Panna Cotta:
1. Combine the coconut milk, water, and coconut water in a blender. Blend until smooth.
2. Add the sugar and stir well. Pour the mixture into a medium saucepan and bring to a boil over high heat. Reduce the heat to low and simmer for about 5 minutes.
3. Remove from the heat and whisk in the vanilla extract. Let cool completely.
4. Stir in the agar-agar powder until dissolved. Strain the liquid through a fine mesh sieve to remove any solids.
5. Transfer the mixture to a large bowl and fold in the tofu using a spatula. Divide the mixture among six ramekins or small glasses. Cover each serving with plastic wrap and place them in a container filled with warm water. Seal the container tightly and refrigerate for at least 4 hours or until set.
Prepare the Passion Fruit Sauce:
1. Mix together the orange and lime juices in a large bowl. Gradually add the sugar and mix well.
2. Gently stir in the pulp and strain the seeds from the mixture. Set aside.
Serve:
1. To serve, carefully unmold the panna cotta onto a plate or individual bowls. Top each serving with about 1/4 cup of the passion fruit sauce. Enjoy immediately!
Note: If you don’t have access to fresh mangoes, you can use frozen mango cubes instead. Just thaw them first and drain off any excess liquid before adding them to the panna cotta mixture.
Steps
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1
Done
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Combine the coconut milk, water, and coconut water in a blender. Blend until smooth. |
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2
Done
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Add the sugar and stir well. Pour the mixture into a medium saucepan and bring to a boil over high heat. Reduce the heat to low and simmer for about 5 minutes. |
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3
Done
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Remove from the heat and whisk in the vanilla extract. Let cool completely. |
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4
Done
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Stir in the agar-agar powder until dissolved. Strain the liquid through a fine mesh sieve to remove any solids. |
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5
Done
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Transfer the mixture to a large bowl and fold in the tofu using a spatula. Divide the mixture among six ramekins or small glasses. Cover each serving with plastic wrap and place them in a container filled with warm water. Seal the container tightly and refrigerate for at least 4 hours or until set. Prepare the Passion Fruit Sauce: |
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6
Done
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Mix together the orange and lime juices in a large bowl. Gradually add the sugar and mix well. |
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7
Done
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Gently stir in the pulp and strain the seeds from the mixture. Set aside. Serve: |
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8
Done
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To serve, carefully unmold the panna cotta onto a plate or individual bowls. Top each serving with about 1/4 cup of the passion fruit sauce. Enjoy immediately! Note: If you don't have access to fresh mangoes, you can use frozen mango cubes instead. Just thaw them first and drain off any excess liquid before adding them to the panna cotta mixture. |
