Ingredients
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For the panna cotta:
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1 can (400ml) full-fat coconut milk
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1/2 cup (120ml) water
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1 tbsp cornstarch or arrowroot powder
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1 tsp vanilla extract
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Agar agar flakes or strands (about 3 tbsp)
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For the mango sauce:
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1 cup (250g) frozen or fresh mango cubes
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1 tbsp brown sugar
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1 tsp lime juice
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Sliced almonds or coconut shavings (for garnish)
Directions
Sub_title: A Thai-Inspired Dessert Recipe That’s Both Delicious And Healthy!
Description: This vegan coconut panna cotta is a creamy and refreshing dessert that will transport you straight to the streets of Bangkok! Made with only five simple ingredients, including mangoes, coconut milk, and agar agar, it’s perfect for those who love the sweet and sour flavor combination found in classic Thai dishes like sticky rice with mango. Plus, it’s budget-friendly, easy to prepare, and packed full of plant-based protein!
Ingredients:
For the panna cotta:
1 can (400ml) full-fat coconut milk
1/2 cup (120ml) water
1 tbsp cornstarch or arrowroot powder
1 tsp vanilla extract
Agar agar flakes or strands (about 3 tbsp)
For the mango sauce:
1 cup (250g) frozen or fresh mango cubes
1 tbsp brown sugar
1 tsp lime juice
Sliced almonds or coconut shavings (for garnish)
Instructions:
Prepare the mango sauce:
1. Combine the frozen or fresh mango cubes, brown sugar, and lime juice in a blender. Blend until smooth. Set aside.
Make the panna cotta:
1. In a small saucepan over medium heat, combine the coconut milk, water, and cornstarch or arrowroot powder. Whisk constantly until the mixture thickens and comes to a boil. Remove from heat.
2. Add the vanilla extract and whisk to combine. Pour the mixture into six individual serving glasses or ramekins. Refrigerate for at least 2 hours or until set.
Assemble the panna cotta:
1. Once the panna cottta has set, remove each glass carefully from the refrigerator using a hot wet cloth to prevent any sticking. Place the glasses on a plate or platter.
2. Gently spoon about 2 tablespoons of the mango sauce onto the center of each panna cotta. Serve immediately, garnished with sliced almonds or coconut shavings if desired.
Note: You can also make this ahead of time by preparing the panna cotta up to step 3 and storing them in the fridge for up to 3 days. Just let them come back to room temperature before assembling and serving.
Steps
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1
Done
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Combine the frozen or fresh mango cubes, brown sugar, and lime juice in a blender. Blend until smooth. Set aside. Make the panna cotta: |
|
2
Done
|
In a small saucepan over medium heat, combine the coconut milk, water, and cornstarch or arrowroot powder. Whisk constantly until the mixture thickens and comes to a boil. Remove from heat. |
|
3
Done
|
Add the vanilla extract and whisk to combine. Pour the mixture into six individual serving glasses or ramekins. Refrigerate for at least 2 hours or until set. Assemble the panna cotta: |
|
4
Done
|
Once the panna cottta has set, remove each glass carefully from the refrigerator using a hot wet cloth to prevent any sticking. Place the glasses on a plate or platter. |
|
5
Done
|
Gently spoon about 2 tablespoons of the mango sauce onto the center of each panna cotta. Serve immediately, garnished with sliced almonds or coconut shavings if desired. Note: You can also make this ahead of time by preparing the panna cotta up to step 3 and storing them in the fridge for up to 3 days. Just let them come back to room temperature before assembling and serving. |
