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Throw the coconut milk, roughly chopped mango, maple syrup, and coconut oil into your blender, and blast on high for 30 to 60 seconds until smooth and creamy.
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Pour the mixture into a saucepan and whisk in the agar powder. Over medium heat, bring the mixture to a gentle simmer, stirring constantly, and heat for about 5 minutes, until the agar is completely dissolved and the mixture has thickened.
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Lightly grease a 6-hole standard muffin pan and distribute the mixture evenly amongst the holes. Chill in the fridge for at least 2 hours to set.
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To serve, gently slide a butter knife around the edge of each panna cotta. Place a cutting board over the top of the muffin pan, and, holding the two together, gently turn upside down. Tap the bottom of each muffin hole to dislodge each panna cotta.
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Serve on small plates topped with the fresh mango pieces and toasted coconut chips.