Exquisite Caribbean Veggie Delight: Vegetarian-Friendly Mango Coconut Panna Cotta
This Caribbean-inspired vegan and vegetarian panna cotta combines the sweetness of mangoes with the creaminess of coconut for a luxurious dessert that will transport you to a tropical paradise. Enjoy this unique culinary experience at home with ease, using this simple yet elegant recipe.
Allergens
None
Ingredients
- 1. 2 cups fresh mango puree (preferably from ripe Ataulfo mangoes) 2. 1 can full
- fat coconut milk 3. 1/4 cup granulated sugar 4. 2 tsp agar powder (for a vegan option, use 2 tbsp unflavored gelatin instead) 5. Zest of 1 lime 6. 1 tsp pure vanilla extract 7. Fresh mango slices for garnish 8. Toasted coconut flakes for garnish 9. Mint leaves for garnish
Instructions
- In a small bowl, combine agar powder with 1/4 cup water and whisk until dissolved. Set aside.
- In a medium saucepan, combine mango puree, coconut milk, sugar, lime zest, and vanilla extract. Heat over low heat, stirring occasionally, until the mixture just starts to simmer.
- Remove from heat and add the agar mixture, whisking until fully combined.
- Pour the mixture into two 6 ounce ramekins or dessert dishes and refrigerate for at least 4 hours or overnight until set.
- To serve, run a knife around the edges of each panna cotta to loosen, then carefully turn onto plates. Garnish with fresh mango slices, toasted coconut flakes, and mint leaves.
Chef’s Insight
To intensify the aroma of this dessert, consider infusing the coconut milk with vanilla bean or cinnamon sticks during the cooking process.
Notes
Make sure to use ripe Ataulfo mangoes for the best flavor and consistency in your mango puree.