*For a vegan version of this recipe, replace the gelatine with 1 tsp of agar-agar powder. Agar-agar is a plant-based substance that works as a gelatine substitute and should be available in most Asian, vegan or bi0 food stores. I found the following article on how agar-agar replaces gelatine in baking quite helpful. Instead of dissolving the powder in water beforehand, you can add it directly to the hot liquid mixture. You can also replace the gelatine with agar-agar flakes, and this would be 1 tbsp - use it in the recipe as you would the gelatine.
Coconut Panna Cotta with Lime and Mango
This coconut panna cotta is a luscious summer pudding. Served with mangos and lime it is irresistible (and bonus, it can be made vegan).
Ingredients
- 250 mL (1 cup) full-fat coconut milk
- 250 mL (1 cup) heavy cream replace with more coconut milk for vegan version
- 1 tbsp gelatine *or 1 tsp agar-agar, see note below for vegan option
- 3 tbsp water
- 3 tbsp sugar
- 2 tsp vanilla extract or one vanilla bean
- rind of 1 lime or lemon – use vegetable peeler to peel it
- diced mango to serve
- lime zest to serve
Instructions
- Sprinkle the gelatine over water and let it bloom. The water will absorb the gelatine, becoming a thick mass.
- Next, run a knife down the vanilla bean (if using), making a slit. Do not cut it in half, only one side should be split - kind of like opening a pod of peas.
- Position the knife horizontally and drag it down the open vanilla bean to obtain the seeds (essentially you're scraping the bean).
- In a medium sized pot, combine the coconut milk and cream. To this, add the sugar, both, the vanilla bean and the vanilla seeds (if using) and the lime rind. Let the mixture come to a boil.
- At this stage, add in the gelatine mixture, stirring till it has dissolved. At this point, you can add in the vanilla extract if using.
- I like to strain the mixture, but keep in mind that gelatine sets very quickly (agar-agar sets even quicker). You can also remove the vanilla bean if using and pour it directly into the ramekins.
- Divide the mixture between the ramekins. You'll need around ½ - ⅔ of a cup of liquid in each portion to make 4 servings.
- Cover each ramekin with cling film, and refrigerate until firm, I would say 4 hours at the least, or even better, overnight.
- To release the panna cotta from its mould, dip each ramekin into hot water for around 3 seconds, then run a knife around the edges to loosen it.
- Invert the panna cotta onto a plate.
- Serve the desserts diced mango and grate a bit of lime zest for that final finish.
- This panna cotta is a great make-ahead dessert (in that you can make them a day or two in advance) and leave them in the fridge, then garnish right before serving.