Vegan coconut panna cotta with mango

Vegan coconut panna cotta with mango: a creamy dessert made with coconut milk, mango, vanilla and agar agar – fruity, simple and easy to make ahead.

At a glance

• Serves 4
• Prep time: 10 min
• Cooking time: 5 min
• Total time: 15 min
• Calories: 240 kcal per serving
• Protein: 2 g
• Fat: 16 g
• Carbs: 22 g

Ingredients

• 400 ml coconut milk
• 2 tbsp maple syrup
• 200 g mango
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 2 tsp agar agar
• 1 pinch of salt

Method

You’ll need: saucepan · blender · sieve · wooden spoon

1. Stir the coconut milk with the maple syrup, vanilla extract and salt in a small pan until smooth.
2. Stir in the agar agar and bring the mixture to the boil, stirring constantly. Let it bubble briefly so the agar agar sets reliably.
3. Pour the hot coconut mixture straight into glasses or moulds, let it cool briefly, then leave it to set in the fridge.
4. Meanwhile, peel the mango and blend it with the lemon juice to a smooth purée. If you like it finer, press the purée through a sieve.
5. Once the panna cotta has set, spoon the mango layer on top and chill until serving.
6. Serve chilled, garnished with fresh mango cubes or coconut flakes if you like.

Good to know

A dessert like this feels a little bit luxurious. Creamy, cool, with that soft fruity layer on top. What I like about it is how rounded it tastes without much effort.

Swaps

Maple syrup → date paste (a little more fibre) | mango → passion fruit purée (more acidity, usually a little less sweet) | vanilla extract → ground vanilla (alcohol-free, aromatic) | coconut milk → coconut cream with a little water (often creamier, a little richer)

Allergens

The recipe is vegan and contains coconut. Suitable for children in small portions; in pregnancy it's fine with fresh, cleanly prepared ingredients.

Dairy-free recipes