Vegan Colombian Agua de Coco Coconut Panna Cotta with Mango Passionfruit Sauce

Allergens

N/A

Ingredients

• 1 cup full
• fat coconut milk
• 1/2 cup almond milk
• 1/4 cup agave syrup
• 2 tbsp cornstarch
• 2 tsp vanilla extract
• Pinch of salt
• 1/2 cup diced mango
• 1/4 cup passion fruit pulp
• 1/4 cup granulated sugar
• 1/4 tsp grated lime zest

Instructions

1. In a medium saucepan, combine coconut milk, almond milk, agave syrup, cornstarch, vanilla extract, and salt. Whisk until smooth.
2. Cook over medium heat, stirring constantly, until the mixture begins to thicken and coat the back of a spoon.
3. Remove from heat and strain through a fine mesh sieve into a clean saucepan or bowl.
4. Pour the coconut panna cotta mixture into four individual ramekins or molds. Refrigerate for at least 4 hours or until set.
5. In a small saucepan, combine diced mango, passion fruit pulp, sugar, and lime zest. Cook over medium heat until the sugar dissolves and the sauce thickens slightly. Remove from heat and let cool.
6. To serve, top each panna cotta with the mango passion fruit sauce and garnish with fresh berries or a mint leaf.

Chef’s Insight

The balance of coconut creaminess and tangy mango passion fruit sauce makes this dessert a true delight for your taste buds.

Notes

Use high-quality coconut milk for the best flavor and texture.