Cool and creamy with a fruity topping, this coconut panna cotta recipe has a tropical twist for a taste of the summer. For this vegan panna cotta the traditional cream has been switched with coconut milk; and vegan-friendly agar is used in place of gelatine. Agar is a thickener produced from seaweed and will give your panna cotta the all-important set and ‘wobble’!
Agar flakes are available in large supermarkets and also in Chinese supermarkets.
This is an edited extract from Five Ingredient Vegan on a Budget by Katy Beskow published by Hardie Grant Books.
Coconut Panna Cotta with Mango Coulis
- 400 ml canned coconut milk
- 2 tablespoons caster sugar
- 1 tablespoon agar flakes see note
- 3 tablespoons pineapple juice
- 1 ripe mango peeled, stoned and diced
- Add the coconut milk, caster sugar and agar flakes to a pan and bring to a simmer over a low–medium heat for 4–5 minutes until you can see that all of the agar flakes have fully dissolved.
- Pour the mixture into two 180ml dariole moulds, then refrigerate overnight, or for at least 6 hours, to allow the mixture to set completely.
- To make the mango coulis, add the pineapple juice and two-thirds of the diced mango to a pan and simmer for 10 minutes until softened and combined. Pour into a high-powered jug blender (or use a hand blender) and blitz until Remove the panna cotta from the fridge and stand the moulds in a bowl of hot water for up to a minute, to make removal easier. Place the panna cotta moulds on serving plates and gently shake to allow the panna cotta to slide onto the plates.
- Stir the remaining mango into the coulis, then pour over the panna cotta and serve immediately.