Tropical Sunset Coconut Panna Cotta

Allergens

Nuts (almond)

Ingredients

• 1 can full
• fat coconut milk (13.5 oz)
• 1/2 cup almond milk
• 1/4 cup agave syrup
• 1 tbsp unflavored powdered gelatin
• 1 tsp vanilla extract
• 1/2 cup diced mango
• 1/4 cup lime juice
• Zest of 1 lime
• Fresh fruit for garnish (optional)

Instructions

1. In a small bowl, combine the gelatin and 1/4 cup of almond milk, stirring until fully dissolved. Set aside to bloom for 5 minutes.
2. In a saucepan over medium heat, add coconut milk, remaining almond milk, and agave syrup. Heat gently, whisking occasionally, until the mixture just begins to simmer.
3. Remove from heat and stir in dissolved gelatin mixture and vanilla extract. Mix well to combine.
4. Pour the warm mixture into two individual ramekins or molds. Refrigerate for at least 4 hours, or overnight, until set.
5. In a separate saucepan, combine diced mango, lime juice, and zest. Cook over medium heat for about 10 minutes, or until the mango has softened and released its juices. Remove from heat and let cool.
6. To serve, run a knife around the edge of each panna cotta to loosen it from the ramekin or mold. Invert onto a plate.
7. Spoon the mango compote over the top of each panna cotta, letting it drizzle down the sides for a dramatic effect. Garnish with fresh fruit if desired.

Chef’s Insight

Allow the gelatin to fully bloom before adding it to the coconut mixture. This ensures a smooth and wobbly texture.

Notes

This recipe is gluten-free and can be made nut-free by substituting almond milk with soy or oat milk.