Ingredients
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For the coconut cream:
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1 can (400 ml) full-fat coconut milk (not light)
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Juice of half a lime
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Pinch of salt
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1 tbsp agar flakes
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For the coconut water bath:
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1 can (400 ml) full-fat coconut milk (not light)
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1/2 cup plus 2 tbsp sugar
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1 tsp cornstarch
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For the Thai basil sauce:
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1/4 cup + 2 tbsp maple syrup
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2 tbsp rice vinegar
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2 tbsp vegetable oil
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2 cloves garlic, minced
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2 tbsp thinly sliced shallots
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2 tbsp chopped fresh Thai red chili pepper
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(optional: 1/4 cup loosely packed cilantro leaves)
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For serving:
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Ripe mangos, sliced
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Thinly sliced almonds or unsweetened shredded coconut
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Chopped fresh Thai basil
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Additional maple syrup or soy sauce, if desired
Directions
Sub-title: A creamy, vegan coconut panna cotta topped with a sweet and spicy Thai basil sauce – perfect for your next summer gathering!
Description: This mango sticky rice-inspired dessert is a delicious and easy-to-make alternative for those looking to enjoy traditional Thai flavors without any animal products. The silky smooth coconut panna cotta is made with just a few simple ingredients and can be prepared ahead of time, making it perfect for entertaining guests. Serve chilled alongside the refreshing Thai basil sauce and enjoy!
Ingredients:
For the coconut cream:
1 can (400 ml) full-fat coconut milk (not light)
Juice of half a lime
Pinch of salt
1 tbsp agar flakes
For the coconut water bath:
1 can (400 ml) full-fat coconut milk (not light)
1/2 cup plus 2 tbsp sugar
1 tsp cornstarch
For the Thai basil sauce:
1/4 cup + 2 tbsp maple syrup
2 tbsp rice vinegar
2 tbsp vegetable oil
2 cloves garlic, minced
2 tbsp thinly sliced shallots
2 tbsp chopped fresh Thai red chili pepper
(optional: 1/4 cup loosely packed cilantro leaves)
For serving:
Ripe mangos, sliced
Thinly sliced almonds or unsweetened shredded coconut
Chopped fresh Thai basil
Additional maple syrup or soy sauce, if desired
Instructions:
1. Make the coconut cream: In a small bowl, whisk together the contents of the first can of coconut milk until well combined. Add the juice of half a lime and pinch of salt. Place the agar flakes into a small bowl and pour over 1/4 cup of warm water from the second can of coconut milk. Let sit for 5 minutes to soften.
2. Make the coconut water bath: Pour the coconut milk from the second can into a medium saucepan. Whisk in the sugar, cornstarch, and 1/2 cup of water until well combined. Bring the mixture to a simmer over medium heat, stirring constantly with a whisk. Cook for about 5 minutes, or until the mixture thickens slightly. Remove from heat and let cool completely.
3. While the coconut water bath is cooling, prepare the Thai basil sauce: In a high-speed blender, combine all the ingredients for the Thai basil sauce and puree until smooth. Set aside.
4. Assemble the coconut panna cotta: Divide the cooled coconut water bath mixture evenly between four small ramekins or custard cups. Carefully divide the agar flakes mixture among the same ramekins, spreading it evenly on top of the coconut water bath mixture. Place each ramekin into a larger bowl filled with hot water, creating a bain-marie. Cover the baking sheet with plastic wrap and place the bain-marie in the refrigerator for at least 2 hours, or until set.
5. To serve: Once the panna cottas are set, carefully remove them from their molds and invert onto individual plates. Top each one with a generous amount of the Thai basil sauce and sliced ripe mangoes. Garnish with sliced almonds or unsweetened shredded coconut, chopped fresh Thai basil, and additional maple syrup or soy sauce, if desired. Enjoy!
Difficulty Level: Easy
Serving Size: 1 serving = 1/4 of the recipe (1 ramekin)
Calories per serving: 231 kcal
Total Carbohydrate: 30 g
Dietary Fiber: 5 g
Sugars: 20 g
Protein:
Steps
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1
Done
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Make the coconut cream: In a small bowl, whisk together the contents of the first can of coconut milk until well combined. Add the juice of half a lime and pinch of salt. Place the agar flakes into a small bowl and pour over 1/4 cup of warm water from the second can of coconut milk. Let sit for 5 minutes to soften. |
|
2
Done
|
Make the coconut water bath: Pour the coconut milk from the second can into a medium saucepan. Whisk in the sugar, cornstarch, and 1/2 cup of water until well combined. Bring the mixture to a simmer over medium heat, stirring constantly with a whisk. Cook for about 5 minutes, or until the mixture thickens slightly. Remove from heat and let cool completely. |
|
3
Done
|
While the coconut water bath is cooling, prepare the Thai basil sauce: In a high-speed blender, combine all the ingredients for the Thai basil sauce and puree until smooth. Set aside. |
|
4
Done
|
Assemble the coconut panna cotta: Divide the cooled coconut water bath mixture evenly between four small ramekins or custard cups. Carefully divide the agar flakes mixture among the same ramekins, spreading it evenly on top of the coconut water bath mixture. Place each ramekin into a larger bowl filled with hot water, creating a bain-marie. Cover the baking sheet with plastic wrap and place the bain-marie in the refrigerator for at least 2 hours, or until set. |
|
5
Done
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To serve: Once the panna cottas are set, carefully remove them from their molds and invert onto individual plates. Top each one with a generous amount of the Thai basil sauce and sliced ripe mangoes. Garnish with sliced almonds or unsweetened shredded coconut, chopped fresh Thai basil, and additional maple syrup or soy sauce, if desired. Enjoy! Difficulty Level: Easy Serving Size: 1 serving = 1/4 of the recipe (1 ramekin) Calories per serving: 231 kcal |
