Mango Vanilla panna cotta with passion fruit coulis
This easy recipe is vegan, gluten free, refined sugar free, soy free, nut free, low calorie.
Prep Time 20 minutes mins
Cook Time 4 minutes mins
2 hours hrs
Total Time 25 minutes mins
Course Dessert
Cuisine American
Servings 3 people
Calories 400 kcal
- 200 grams fresh mango
- 2 tbsp agave or maple syrup
- 1 tsp vanilla bean paste
- 100 grams coconut cream
- 200 ml rice milk
- 1 tbsp agave
- 1/2 tsp agar powder
- passion fruits
In a blender or food processor, blend the mango together with 2 Tbsp agave/ maple syrup and vanilla.
Place the mixture into a medium size bowl and reserve about 2 tbsp of the mango purée for the coulis.
In a medium saucepan, add the coconut cream, rice milk and 1 Tbsp agave and dissolve agar. Heat over medium heat whisking continuously until it starts to boil.
Add the coconut mixture to the mango purée and whisk to combine.Transfer to jars or glasses.
In a small bowl, combine the mango purée with 2 passion fruits. Pour the coulis over the panna cotta. Place the jars into the refrigerator to set for 2 hours.
Right before serving, top the panna cotta with coconut yogurt, mango chunks, and fresh berries.