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Vegan Mango Coconut Panna Cotta

This vegan panna cotta with mango and coconut from The Perfect Blend cookbook is super easy and has an incredible tropical flavor and creamy texture. 

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6
Author Tess Masters

Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve on small plates topped with the fresh mango pieces and toasted coconut chips. 

Recipe Notes

Recipe from The Perfect Blend cookbook
Photo by Trent Lanz and styling by Alicia Buszczak