This simple vegan pannacotta is quick and easy, and a great allergy-free dessert the whole family can enjoy. I love the combination of coconut and mango.
Just a note about the agar: if you’ve never used it before, agar is made from seaweed and is a great vegan alternative to gelatin. Typically, the acidity and enzymes in mangoes and some other fruits compromises the gelling power of the agar, but heating the mixture neutralizes this issue. Agar is sold in flakes and powder, and the powder is so much easier to work with. The flakes can be hard to dissolve.
- 1 (13.5-ounce/398 ml) can full-fat coconut milk (shake, then pour)
- 2 cups (480 grams) roughly chopped fresh mango, plus 1/2 cup (120 grams) fresh mango pieces
- 1/4 cup (60 ml) pure maple syrup
- 1 tablespoon virgin coconut oil (in liquid form)
- 1 teaspoon agar powder
- 1/4 cup (17g) toasted coconut chips (or flakes)
- 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.
- 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.
- 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.
- Gently slide a butter knife around the edge of each pannacotta. 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 pannacotta.
- Serve on small plates topped with the fresh mango pieces and toasted coconut chips.