Description
A silky, vibrant, and easy-to-make dairy-free dessert that uses full-fat coconut milk and agar-agar for a perfect wobble, topped with a bright mango swirl.
Ingredients
Scale
- 2 cans (400ml each) full-fat coconut milk
- 2 teaspoons agar-agar powder
- 2 tablespoons coconut cream (optional)
- 1 teaspoon pure vanilla extract
- 3–4 tablespoons maple syrup or sugar
- Pinch of salt
- 2 large ripe mangoes (Ataulfo or Alphonso preferred)
- 1 teaspoon lime juice
- Coconut whipped cream (optional, for serving)
- Microplaned lime zest (for garnish)
Instructions
- Peel and dice mangoes. Blend with lime juice until completely smooth. Reserve half for swirling and half for topping.
- In a small saucepan, combine cold coconut milk, maple syrup, vanilla, and salt. Whisk in agar-agar powder while cold to prevent clumps.
- Heat the mixture over medium heat to a gentle simmer, stirring constantly. Reduce to low and simmer for 2-3 minutes to activate the agar-agar.
- Remove from heat. Optionally strain through a fine-mesh sieve for extra smoothness.
- Ladle the coconut mixture into ramekins or glasses, filling them about 3/4 full.
- Drop small spoonfuls of reserved mango puree onto the surface. Use a toothpick to gently swirl the mango into the coconut.
- Chill in the refrigerator for at least 4 hours or overnight until set.
- Serve topped with coconut whipped cream, remaining mango puree, and lime zest.
Notes
Agar-agar sets firmer than gelatin and requires heating to activate. If using gelatin, bloom 1.5 tablespoons in cold water first. For best texture, let panna cotta sit at room temperature for 10-15 minutes before serving. Do not freeze as texture may become grainy.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 ramekin or glass
- Calories: 280
- Sugar: 25
- Fat: 15
- Saturated Fat: 12
- Carbohydrates: 35
- Fiber: 4
- Protein: 3
Keywords: dairy-free, vegan, gluten-free, coconut mango, panna cotta, summer dessert, agar-agar, make-ahead