Coconut pannacotta with mango and lime purée
This coconut pannacotta is lovely and creamy, yet no cream is used and the whole recipe is dairy-free and vegan.
1 can (400 ml) coconut milk
50 g Sweet Freedom (3 tbsp agave nectar)
1 ½ tbsp agar flakes
2 small ripe mangos
1 lime, juice
Sweet Freedom (agave nectar) to taste
1. Pour the coconut milk and Sweet Freedom (agave nectar) into a saucepan and mix. Sprinkle the agar flakes on the surface.
2. Heat the saucepan on a low heat, stirring every now and then. Let the agar flakes slowly dissolve as the liquid gets hotter. Once it comes to the boil, simmer gently for 4 minutes, stirring all the time.
3. Pour the liquid into moulds or ramekins. Let the pannacotta cool to room temperature before placing the moulds into a refrigerator. Chill for about 4 hours, or until the pannacotta have firmed.
4. In the meantime, make the mango and lime purée: peel and chop the mangos into chunks and put them into a blender or electric chopper. Add the lime juice and blitz until the purée is smooth. Taste and add some Sweet Freedom if needed.
5. To serve, turn the pannacotta out onto serving plates (you can also serve them in ramekins if you like) and spoon some mango and lime purée over them.
Copyright © Tarja Moles. Photograph © Tarja Moles.
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Tarja Moles is the author of No Naughties: Sweet Treats without Sugar, Wheat, Gluten and Yeast. Visit www.nonaughties.com for free recipes and information on special diets and living with multiple dietary restrictions.
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