Caribbean Vegan Coconut Panna Cotta with Mango-Pineapple Salsa
Discover this vegan Caribbean coconut panna cotta with mango-pineapple salsa recipe, an exquisite and tropical dessert that combines the flavors of lime and coconut with a tangy fruit topping. Perfect for a sunny day or special occasion, this recipe is sure to delight your taste buds.
Allergens
N/A (can be adjusted based on personal dietary needs)
Ingredients
- 1. 3 cups coconut cream 2. 1/2 cup agave syrup 3. 1 tbsp lime zest 4. 1/2 tsp sea salt 5. 1 tbsp cornstarch 6. 1/4 cup cold water 7. 2 cups diced mango 8. 1 cup diced pineapple 9. 1/4 cup fresh lime juice 10. 1/4 cup chopped cilantro 11. 1 tbsp coconut sugar (optional)
Instructions
- In a medium saucepan, combine the coconut cream, agave syrup, and lime zest. Heat over medium heat until just simmering.
- In a small bowl, whisk together cornstarch and cold water until fully combined. Slowly pour this mixture into the simmering coconut cream mixture while stirring constantly. Cook for 1 2 minutes or until the panna cotta thickens. Remove from heat and stir in sea salt.
- Pour the panna cotta mixture into individual serving dishes, such as ramekins or small dessert glasses, and cover with plastic wrap. Refrigerate for at least 4 hours or overnight to set.
- In a separate bowl, mix together diced mango, pineapple, lime juice, chopped cilantro, and coconut sugar if using. Set aside for flavors to meld, about 30 minutes.
- To serve, top each panna cotta with the mango pineapple salsa. Enjoy this Caribbean inspired vegan dessert!
Chef’s Insight
The combination of coconut cream and agave syrup creates a rich, velvety texture that mimics dairy-based panna cotta.
Notes
Serve chilled for the best experience.