Italy

Coconut panna cotta with mango

Name: Coconut panna cotta with mango
Total time: 25 min
Yield: 6 servings
Cuisine: Modern vegan
Ingredients: 1 2/3 cups thick coconut milk thick coconut milk; 3/4 cup thin coconut milk thin coconut milk; 1/4 cup sugar; 2 tsp agar powder or 4 g china grass agar agar; 1/2 tsp vanilla essence (vanilla flavouring, imitation vanilla extract); 1 large half pureed, half diced ripe mango; 1 tsp lemon juice; a few to garnish mint leaves

China grass sets coconut milk into a wobble that would make an Italian nonna look twice.

25 minTime

2 gProtein each

mildSpice

Cooked cream, without the cream2 chapters · 1 min read

Make it your way

Grandma's wayCoconut milk set with agar, crowned with mango.

The original

246kcalsame

2 gproteinsame

2 gfibresame

25minutessame

A vegan coconut panna cotta.

Per serving, worked out from the ingredient table.

Ingredients

Thick coconut milk1⅔ cups thick coconut milk

Thin coconut milk¾ cup thin coconut milk

Sugar¼ cup

Agar agar2 tsp agar powder or 4 g china grass

Vanilla essence (vanilla flavouring, imitation vanilla extract)½ tsp

Ripe mango1 large, half pureed, half diced

Lemon juice1 tsp

Mint leavesa few, to garnish

Method

4 steps

1Whisk the agar into the cold thin coconut milk and leave it for 5 minutes.
2Bring to a boil with the sugar and simmer, stirring, for 2 minutes. Stir in the thick coconut milk and vanilla and heat until steaming.
3Pour into 6 small glasses or oiled moulds and leave to set at room temperature, then chill.
4Blend half the mango with lemon into a puree. Spoon over the panna cotta and top with diced mango and mint.

Serve it like this

Serve chilled in clear glasses so the white and mango layers show, with a mint leaf and a thin coconut biscuit alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Italy

Coconut panna cotta with mango

China grass sets coconut milk into a wobble that would make an Italian nonna look twice.

25 minTime

2 gProtein each

mildSpice

Cooked cream, without the cream2 chapters · 1 min read

Make it your way

Grandma's wayCoconut milk set with agar, crowned with mango.

The original

246kcalsame

2 gproteinsame

2 gfibresame

25minutessame

A vegan coconut panna cotta.

Per serving, worked out from the ingredient table.

Ingredients

Thick coconut milk1⅔ cups thick coconut milk

Thin coconut milk¾ cup thin coconut milk

Sugar¼ cup

Agar agar2 tsp agar powder or 4 g china grass

Vanilla essence (vanilla flavouring, imitation vanilla extract)½ tsp

Ripe mango1 large, half pureed, half diced

Lemon juice1 tsp

Mint leavesa few, to garnish

Method

4 steps

1Whisk the agar into the cold thin coconut milk and leave it for 5 minutes.
2Bring to a boil with the sugar and simmer, stirring, for 2 minutes. Stir in the thick coconut milk and vanilla and heat until steaming.
3Pour into 6 small glasses or oiled moulds and leave to set at room temperature, then chill.
4Blend half the mango with lemon into a puree. Spoon over the panna cotta and top with diced mango and mint.

Serve it like this

Serve chilled in clear glasses so the white and mango layers show, with a mint leaf and a thin coconut biscuit alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Coconut panna cotta with mango

Make it your way

Ingredients

Method

Coconut panna cotta with mango

Make it your way

Ingredients

Method

Make it a meal