Take a creamy panna cotta but image it being healthy and with a twist of coconut and mango. And there you go! This incredibly flavourful dessert is what you should make next! The layers are just THE BEST!
Why is Panna Cotta not healthy?
Panna Cotta is, besides Tiramisu, my favourite dessert. I love the creaminess, the consistency and the taste. It just is so good. But, unfortunately, it is not very healthy. IT contains a lot of cream and sugar which really make it a treat but it is not very good for you.
What is this „Panna Cotta“ like?
But as I still want to get that amazing creamy consistency and that sweet taste, I decided to make one that is healthy and a little different. It still has a rich and creamy consistency but also a nice gel-ly like layer of mango, which is so refreshing and sweet.
How to make it healthier:
To make it healthier we need to substitute a few ingredients. Instead of heavy cream we use coconut milk or coconut yoghurt. To cut out the processed sugars, we do not use white one but we use maple syrup or honey. I would not recommend using fresh dates because that would ruin the nice whitish colour. Contrary to maple white sugar, maple syrup and honey also do have some other vitamins and fibre which makes them easier to digest and they are absorbed slower into your blood.
How can you make it vegan?
Since we are wanting to make it vegan, we are of course not using gelantine. If you are not that strict on using vegan products you can also use it. But in this recipe we are going to use agar agar, also known as plant based gelatine. This helps to bind everything together and achieve the pan cotta consistency. We will use this both, for the coconut and the mango layer.
The mango layer:
The mango layer also is super simple. We blend, either fresh or frozen and thawed mango up so it gets saucy. If you like to have a few chunks left, you can blend it a little less. Depending on how sweet your mango is, and how sweet you want it to be, you can add a little sweetener here too.
How to serve them?
I like to poor them in really small jars or bowls so you can have one (or probably more) as a small snack or a dessert. I love how cute they look when serving them and they also have a nice serving size. If you do not have such on hand, you can just pour it into a large dish and scoop a bit out whenever you want to enjoy it.
Final important words:
As already mentioned, it works great as a snack or dessert! Half an hour before serving it, take it out of the fridge. This is an important step. If you serve it cold, it has way less flavour, which would be sad because it tastes really amazing when served at room temperature! The fresh flavours make it a really nice thing to have during hot days in spring and summer!
I hope that you like this recipe and it gives you some inspiration to cook healthy!
Katie // Une Petite Cuisinière
Vegan Mango Coconut Panna Cotta
A healthy and vegan version of the italian classic! WIth an exotic twist, it is just an amazing snack or dessert!
What you will need
- 450 g coconut yogurt alternatively: Coconut milk
- 4 g Agar Agar or 2 pieces of gelatine
- 50 g maple syrup
- 450 g mango (can be frozen and thawed)
- 50 ml water
- some shredded coconut
In a small pan add the agar agar and the water and heat it up.
Meanwhile pure the mango so it has a sauce consistency.
Bring the agar agar mixture to a boil. Once boiling, reduce to a simmer and cook for 1 minute, stirring continuesly. Take off the heat and divide it into 2 bowls. In one bowl mix in about 1/3 of the coconut yoghurt or milk and stir through until well combined. Then add the agar agar coconut mixture to the remaining coconut yoghurt/ milk and combine.
Repeat his process with the mango.
Into small jars or a large dish add the coconut layer first and make it even. Then add the mango layer on top and put it into the refridgerator for at least an hour.
Half an hour before serving, take it out and sprinkle with some shredded coconut.
Serve (at room temperature) and enjoy!