Coconut pannacotta with mango and lime puréeThis coconut pannacotta is lovely and creamy, yet no cream is used and the whole recipe is dairy-free and vegan. Pannacotta 1 can (400 ml) coconut milk 50 g Sweet Freedom (3 tbsp agave nectar) 1 ½ tbsp agar flakes Purée 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. If you'd like to use this recipe in your ezine or on your website, you’re welcome to do so as long as you use the complete recipe, including the copyright line, and include the following paragraph in its entirety: 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. Back to Recipes |
Serves 4-5 Gluten-free Wheat-free Sugar-free Yeast-free Soya-free Dairy-free Lactose-free Casein-free Egg-free Nut-free Peanut-free Corn-free Vegetarian Vegan |