Description
A refreshing and dairy-free Mango Panna Cotta made without gelatin, using agar agar for a perfect set. This tropical dessert features creamy coconut milk infused panna cotta paired with a smooth, tangy mango coulis. Ideal for a light, vegan-friendly treat that’s both silky and bursting with fruity flavor.
Ingredients
Coconut Panna Cotta
- 600 ml coconut milk beverage
- 1 can (400 ml) full-fat coconut milk
- 80 g caster sugar (or granulated sugar)
- ¼ tsp salt
- 2 g agar agar powder
Mango Coulis
- 500 g mango flesh (fresh or frozen, cut into cubes)
- 30 ml lime juice
- 25 g caster sugar (or granulated sugar)
Instructions
- Prepare the Coconut Panna Cotta Base: Combine the coconut milk beverage, full-fat coconut milk, sugar, and salt in a medium saucepan. Heat over medium heat, stirring occasionally, until the mixture reaches 90°C (195°F). Whisk in the agar agar powder, lower the heat to low, and gently simmer for 15 minutes to activate the setting agent.
- Set the Panna Cotta: Pour the hot coconut mixture evenly into 6 individual serving glasses or ramekins. Let them cool to room temperature before transferring to the refrigerator. Chill for at least 2 hours until fully set.
- Make the Mango Coulis: Place mango cubes, lime juice, and sugar in a small saucepan. Heat over medium heat, stirring occasionally, and simmer until the mango softens and begins to break down, about 15 minutes.
- Puree the Mango Mixture: Using a stick blender or a standard blender, puree the mango mixture until completely smooth. Transfer the coulis to a bowl and allow it to cool completely.
- Serve the Panna Cotta: Optionally unmold the panna cottas by running a knife around the edges and inverting onto serving plates. Alternatively, serve them directly in the ramekins. Spoon the cooled mango coulis over the panna cottas. Garnish with fresh mango pieces or toasted coconut flakes if desired and serve immediately.
Notes
- Use a coconut milk beverage that is creamy but prepared for drinking, different from canned coconut milk, for lighter texture.
- Agar agar powder is a vegetarian gelatin substitute derived from seaweed and essential for setting this panna cotta.
- Fresh or frozen mango can be used, just ensure it’s ripe and sweet for best flavor.
- Heating the coconut milk mixture to 90°C ensures the agar agar activates properly for a firm set.
- Allow enough chilling time in the refrigerator for proper setting, minimum 2 hours.
- For an elegant presentation, unmold the panna cotta before serving, but serving in the glass is perfectly acceptable.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: International
