“Mouthwatering Vegan Mango Coconut Panna Cotta: A Delightful Pakistani Dessert Experience!”

Allergens

Nuts (almonds and pistachios), Coconut

Ingredients

• 2 cups full
• fat coconut milk
• 1 cup almond milk
• 3/4 cup granulated sugar
• 2 tbsp cornstarch
• 1/2 tsp cardamom powder
• 1/4 tsp saffron threads, crushed
• 2 ripe mangoes, diced
• 1/4 cup chopped pistachios for garnish

Instructions

1. In a medium saucepan, combine coconut milk, almond milk, sugar, cornstarch, cardamom powder, and saffron threads. Whisk until well combined and smooth.
2. Heat the mixture over medium heat, stirring constantly, until it thickens and comes to a gentle boil. Remove from heat.
3. Strain the mixture into a large bowl to remove any cornstarch lumps. Let it cool for a few minutes.
4. Divide half of the diced mangoes evenly among 6 individual dessert cups or ramekins, gently pressing them down.
5. Pour the cooled coconut cream mixture over the mangoes in each cup, filling to the top.
6. Cover and refrigerate for at least 4 hours or overnight until set.
7. Before serving, top each panna cotta with the remaining diced mangoes and chopped pistachios.

Chef’s Insight

The delicate balance of flavors in this dish makes it a perfect ending to any meal, whether served at home or in a fine dining establishment.

Notes

For a more intense mango flavor, consider using a mango-flavored non-dairy yogurt in place of the coconut milk.