Vegan Mango Coconut “Panna Cotta” Pudding

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by: theblendergirl






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.




ingredients

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serves: 6

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.

Nutrition Facts
Vegan Mango Coconut “Panna Cotta” Pudding

Servings Per Recipe: 6

Amount per Serving

Calories: 271

  • 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
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preparation

1.  Place all ingredients except the agar flakes in your blender and puree until smooth and creamy.

2.  Place this mixture in a saucepan and stir in the agar flakes. Allow to stand for 15 minutes allowing the flakes to begin dissolving.

3.  Gently bring the mixture to a simmer stirring constantly, and heat for about 5 minutes until agar is completely dissolved.

4.  If your agar doesn't dissolve, push the mixture through a strainer and remove the last bit of clumped agar.

5.  You can put a little bit of the mixture with the clumped agar in the blender to smooth out and mix into the rest of the mixture.

6.  Lightly grease 6 small pots (or you can use lightly oiled muffin holes) and distribute the mixture evenly amongst them.

7.  Chill in the fridge for about an hour to set.

8.  Top with toasted coconut and fresh mango pieces and serve. YUMMO! SCRUMMO!

Cooks' note:
Just a note about the agar: if you have never used it before, acquainting yourself with this wonderful vegan gelling agent will be a gift! Typically, the acidity and enzymes in mangoes and some other fruits compromises the gelling power of the agar, but heating the mixture neutralises this problem. Another thing to mention is that agar is sold in flakes and powder. The powder is a lot harder to find than the flakes, that are found easily at health food stores and Asian grocery stores. So I have deliberately made this with the flakes. If you use the powder, you only need 3/4 teaspoon powder and will not need to strain the mixture.

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