Vegan Mango Coconut “Panna Cotta” Pudding
This simple little vegan panna cotta take minutes to prepare and hits the spot for a Summer dessert that the family can enjoy. For those of you looking for vegan coconut desserts this is it! This is one of the quickest easiest blender recipes you will ever make. I have deliberately used coconut milk to replicate my favourite mango pudding at the Shark Fin Inn where my family and I have enjoyed more than a few hundred yum cha lunches! Their mango pudding is made of condensed milk! This vegan panna cotta version is much more forgiving! It is gluten-free, dairy free, soy free, egg free, nut free and sugar-free. A fantastic allergy free vegetarian recipe for your next dessert.
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2 cups organic coconut milk (exactly one 14 ounce can)
1 cup mango puree (2 cups of fresh or frozen organic mango pieces and 1-2 Tbsp filtered water make 1 cup puree)
1/2 cup coconut palm sugar
1 tbsp heaped agar flakes
1/4 tsp coconut essence (optional)
pieces fresh mango and toasted coconut flakes for serving.
Servings Per Recipe: 6
Amount per Serving
- Total Fat: 19.2 g
- Saturated Fat: 16.9 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 17.8 mg
- Total Carbs: 26.9 g
- Dietary Fiber: 2.2 g
- Sugars: 24.2 g
- Protein: 2.1 g