Vegan Coconut Mango Panna Cotta

• Vegan
• Gluten free

• Produce

  • 1 Mango, small

• Canned Goods

  • 1 can Coconut milk

• Baking & Spices

  • 1 tsp Kanten or agar agar, granulated
  • 1/4 cup Sugar or sweetener
  • 1/4 tsp Vanilla

Found on theblenderist.com

Description

Ingredients

• 1 can coconut milk
• ¼ cup sugar or sweetener of choice*
• ¼ tsp vanilla
• 1 tsp granulated kanten or agar agar
• 1 small mango, peeled and cut
• *Use liquid or granular sweetener in the equivalent of ¼ cup sugar. You can taste the mixture and adjust sweetness as you go.

Directions

• Heat the coconut milk, sweetener and vanilla in a medium sized sauce pan until it reaches a low boil.
• Sprinkle ¾ tsp of the kanten/agar in to the coconut milk mixture and stir it to help it dissolve.
• Continue stirring for approximately 5 minutes.
• Be sure to keep it at a low boil, dont allow it to boil rapidly. You dont want to scorch it!
• After the 5 minutes are up, pour the mixture into ramekins, cups or bowls.
• Put the panna cotta in the fridge to set for 30 minutes before making the next layer.
• Puree the mango in a small blender of food processor.
• Dont worry about getting it perfectly smooth.
• Dissolve ¼ tsp kanten/agar in very hot water.
• Mix the kanten/agar with the mango puree in the food processor.
• Remove the coconut panna cotta from the fridge and spoon the mango puree on top of each one.
• If the mixture is thick, use a spoon to spread it around.
• Put them back in the fridge for another 2 or 3 hours until set.