Indonesian Vegan Coconut Pandan Panna Cotta with Mango Salsa

Allergens

Nuts (Almonds)

Ingredients

• 1 cup coconut milk 2 cups almond milk 3 tablespoons agar
• agar powder 1/4 cup pandan juice (extracted from pandan leaves) 2 tablespoons maple syrup 1 teaspoon vanilla extract 1 cup diced mango 2 tablespoons lime juice 1/4 cup chopped almonds 1/4 cup shredded coconut, toasted

Instructions

1. In a saucepan, combine the coconut milk, almond milk, and agar agar powder. Stir well and bring the mixture to a boil over medium heat.
2. Once boiling, reduce the heat to low and let it simmer for 5 minutes, stirring occasionally, until the agar agar has fully dissolved.
3. Remove from heat and mix in the pandan juice, maple syrup, and vanilla extract.
4. Pour the mixture into four dessert cups or ramekins and refrigerate for at least 4 hours or until set.
5. To prepare the mango salsa, combine the diced mango, lime juice, and chopped almonds in a bowl. Mix well and set aside to allow flavors to meld.
6. Once the panna cotta is set, top each with a generous spoonful of the mango salsa and sprinkle with shredded coconut.
7. Serve chilled and enjoy!

Chef’s Insight

The combination of coconut and pandan flavors creates a unique, tropical taste that complements the zesty mango salsa perfectly.

Notes

This recipe is vegan, gluten-free, and can be made nut-free if desired.