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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!

Course Dessert, Snack
Cuisine Italian
Prep Time 10 Minuten
Cooling time 1 Stunde
Total Time 1 Stunde 10 Minuten
Servings 6 servings
Calories 164 kcal

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

How to

  1. 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!