Ingredients
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For the Coconut Panna Cotta:
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1 can full-fat coconut milk (about 14 oz)
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1/4 cup unsweetened shredded coconut flakes
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1/4 cup agar powder
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1/4 cup chia seeds soaked in water for 15 minutes (or use gelatin if you prefer)
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1/4 teaspoon vanilla extract
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Pinch of salt
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For the Black Sesame Brittle:
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1/4 cup light brown sugar
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1 tablespoon white granulated sugar
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1 tablespoon black sesame seeds
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1/4 teaspoon salt
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For the Mango Compote:
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2 ripe mangoes peeled and cut into small cubes
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2 tablespoons maple syrup or honey
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Juice of half a lime
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Pinch of salt
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For Garnish:
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1/4 cup chopped fresh mint leaves
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Sliced mangos for serving
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Toasted coconut flakes for garnish
Directions
Subtitle: A creamy and refreshing vegan coconut panna cotta gets its Thai twist from mango sticky rice, making it a perfect dessert for any occasion!
Description: This Mango Sticky Rice-Inspired Vegan Coconut Panna Cotta takes the classic sweetness of Southeast Asian coconut milk and combines it with the tanginess of unsweetened coconut flakes to create a deliciously creamy texture. The black sesame brittle adds a crunchy contrast while fresh mint leaves give it a bright and refreshing finish. Not only is this dessert gluten-free, high-protein, low-carb, and kid-friendly, but it’s also easy to prepare and sure to impress your guests!
Servings: Serves 4-6 people as a main course
Difficulty Level: Easy
Total Time Needed: 4 hours (including overnight setting time)
Keywords: Vegan, Gluten-free, High-protein, Low-carb, Kid-friendly, Thai, Mango, Coconut Milk, Black Sesame, Fresh Mint, Chia Seeds, Agar Powder, Overnight Dessert
Ingredients:
For the Coconut Panna Cotta:
* 1 can full-fat coconut milk (about 14 oz)
* 1/4 cup unsweetened shredded coconut flakes
* 1/4 cup agar powder
* 1/4 cup chia seeds soaked in water for 15 minutes (or use gelatin if you prefer)
* 1/4 teaspoon vanilla extract
* Pinch of salt
For the Black Sesame Brittle:
* 1/4 cup light brown sugar
* 1 tablespoon white granulated sugar
* 1 tablespoon black sesame seeds
* 1/4 teaspoon salt
For the Mango Compote:
* 2 ripe mangoes peeled and cut into small cubes
* 2 tablespoons maple syrup or honey
* Juice of half a lime
* Pinch of salt
For Garnish:
* 1/4 cup chopped fresh mint leaves
* Sliced mangos for serving
* Toasted coconut flakes for garnish
Instructions:
Day 1 – Prepare the coconut panna cotta:
1. In a medium saucepan, combine the coconut milk, unsweetened shredded coconut flakes, agar powder, and vanilla extract. Whisk until well combined.
2. Turn the heat to medium-low and cook, stirring constantly, until the mixture comes to a gentle simmer. Be careful not to let it boil.
3. Remove the pan from the heat and whisk in the chia seeds until they have fully absorbed the liquid. Let sit for about 10 minutes.
4. Pour the mixture into individual ramekins or a baking dish lined with parchment paper. Cover each one with plastic wrap and place them in the refrigerator overnight to set.
Day 2 – Make the black sesame brittle:
1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the light brown sugar, white granulated sugar, black sesame seeds, and salt.
3. Add the melted coconut oil and mix until everything is evenly combined.
4. Spread the mixture onto the prepared baking sheet using a spoon or spatula.
5. Bake for 10-12 minutes, or until the edges start to turn golden brown.
6. Remove from the oven and allow the brittle to cool completely before breaking it up into smaller pieces.
Day 2 – Prepare the mango compote:
1. In a
Steps
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1
Done
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In a medium saucepan, combine the coconut milk, unsweetened shredded coconut flakes, agar powder, and vanilla extract. Whisk until well combined. |
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2
Done
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Turn the heat to medium-low and cook, stirring constantly, until the mixture comes to a gentle simmer. Be careful not to let it boil. |
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3
Done
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Remove the pan from the heat and whisk in the chia seeds until they have fully absorbed the liquid. Let sit for about 10 minutes. |
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4
Done
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Pour the mixture into individual ramekins or a baking dish lined with parchment paper. Cover each one with plastic wrap and place them in the refrigerator overnight to set. Day 2 - Make the black sesame brittle: |
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5
Done
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Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. |
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6
Done
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In a large mixing bowl, whisk together the light brown sugar, white granulated sugar, black sesame seeds, and salt. |
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Done
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Add the melted coconut oil and mix until everything is evenly combined. |
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8
Done
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Spread the mixture onto the prepared baking sheet using a spoon or spatula. |
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9
Done
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Bake for 10-12 minutes, or until the edges start to turn golden brown. |
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10
Done
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Remove from the oven and allow the brittle to cool completely before breaking it up into smaller pieces. Day 2 - Prepare the mango compote: |
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11
Done
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In a |
