This deceptively simple Vegan Panna Cotta Recipe is perfected with just the right amount of wobble. It has a soft silky texture made without gelatin or agar, and the pairing of rich coconut milk with fresh mango slices and coulis is divine.
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🏆 Top tip
Don't have a half-tablespoon measure? No worries! You can use one and a half teaspoons as an equal substitute for half of a tablespoon.
⭐ Why it works
- Fancy dessert that's easy to make.
- 4-ingredient low-sugar indulgence that's pure and simple.
- Rich coconut milk, lightly sweetened, is an ideal vegan replacement for cream.
- Dependable consistency without animal gelatin or finicky agar.
- No-cook mango topping.
🥥 What is vegan panna cotta?
This wholesome indulgence is a cool and refreshing treat that's both creamy and light at the same time. It's inspired by a dessert that's popular in fine restaurants and typically served with fresh fruit or an array of sweet sauces made of chocolate, caramel, or fruit coulis.
Like the original Italian specialty, this creamy coconut panna cotta is thickened on the stove and chilled in a mold before being plated elegantly with fresh mango slices and sauce.
It has a delicate and distinct texture, setting it apart from other soft desserts such as creme brulee, pudding, flan, or custard.
Unlike its traditional inspiration, however, which contains dairy cream and is thickened with animal gelatin, or less frequently egg whites, it contains no dairy or animal products at all.
Instead, luxurious coconut milk replaces cream, vegan-friendly cornstarch replaces gelatin, and naturally sweet mango is enhanced with a touch of raw cane sugar.
👩🏻🍳 Making panna cotta without agar
When I embarked on perfecting this recipe, I initially opted for agar as the thickening agent. It has proven to be a magical ingredient in my Vegan Almond Sour Cream, Smoky Gouda Cheese, and Papaya Lemon Meringue Tarts.
However, in my research, I discovered numerous comments from people trying other recipes who were disappointed with their attempts to use agar in vegan panna cotta. Many reported failed results that would not set, were over-firm, or even rubbery.
Since that's the last experience I want for you, I decided to rethink the recipe. In my book, a successful result possesses a delicate wobble, is just stable enough to be unmolded, and breaks easily when you glide the edge of a spoon through it.
Well, it turns out that cornstarch and rich coconut milk work together when chilled to give that heavenly sought-after consistency found in this exquisite, classic dessert.
Cornstarch is more forgiving to cook with and has more reliable results than agar. Don't you love it when the simpler solution also performs and tastes better?
📋 Ingredients
- Premium Coconut milk - with a high-fat content, is rich enough to replace cream. For a stunningly fresh flavor and supreme texture, I recommend frozen 100 percent coconut milk without any additives like Hawaiian Sun.
- Sugar - organic raw cane sugar is less refined and an excellent vegan option.
- Mangoes - any variety is fine. Choose fruit that is ripe but firm enough for stable slices.
- Cornstarch - Key ingredient that thickens with consistent results. I recommend a non-GMO brand.
🥣 Steps
Make mango topping
- Slice mangoes and measure out a portion for making sauce.
- Place the measured slices in a food processor or small blender.
- Process mango slices with sugar to make mango coulis.
- Hold mango slices and coulis sauce in the refrigerator until ready to plate and serve.
Make vegan panna cotta
- Whisk coconut milk, sugar, and cornstarch together until well blended.
- Cook the mixture until thickened.
- Pour into dishes and chill until set.
- Unmold and serve with mango slices and sauce.
🔪 How to unmold panna cotta
- Warm the chilled coconut panna cotta by placing its dish in a larger bowl and carefully pouring boiling water into the larger bowl. Follow recipe instructions for timing and details.
- Remove the dish from the hot water bath and run a thin knife around the top edge.
- Cover the dish with a plate centered over the top.
- Flip while holding the plate and small dish, and unmold your coconut panna cotta.
👩🏻🍳 Expert tips
- Whisk coconut milk, sugar, and cornstarch together thoroughly before cooking.
- Stir vegan panna constantly and scrape the bottom of the pan with a spatula while bringing it to a boil.
- Chill coconut panna cotta for 4 hours or overnight before unmolding.
- Unmold it by warming the bottom of the dish in a bowl of hot water. 30-45 seconds is sufficient. Avoid leaving the dish in the water too long, or the dessert may separate.
- Mango will make the prettiest slices if it's smooth, stringless, and not overly ripe.
💭 FAQ
Panna cotta is an Italian specialty that resembles other soft spoonable desserts like custard or pudding. However, it is made with different ingredients, and its own cooking technique resulting in a distinct delicate texture. It comes in a variety of flavors and is typically accompanied by fruits and sauces.
Panna cotta is an Italian term and literally means cooked cream. It refers to a popular dessert that originated in Piedmont.
Vegan panna cotta swaps cream with rich plant-based milk and combines it with sugar and a vegan-friendly thickener instead of animal-derived gelatin. The ingredients are simple, yet make an exquisite, smooth dessert when cooked, chilled in a mold, and accompanied by sweet sauces and fruit.
🥭 More mango recipes
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📖 Recipe
Easy Mango Vegan Panna Cotta
Ingredients
Coconut panna cotta
- 600 ml coconut milk frozen, thawed
- 2 TB raw sugar
- 2 ½ TB cornstarch
Mango sauce
- 2 medium-sized ripe mangoes about 12 ounces each
- 2 TB raw sugar
Instructions
Make coconut panna cotta
- Place 600 ml coconut milk, 2 TB raw sugar, and 2 ½ TB cornstarch in a saucepan and whisk thoroughly to blend.
- Turn the heat on under the saucepan to a medium-high setting. Stir constantly with a spatula and scrape the bottom of the pan to prevent coconut milk from burning.
- Bring to a full boil and reduce heat slightly. Continue cooking for 30 seconds or until the mixture has clearly thickened and is smooth.
- Transfer the cooked mixture to a large measuring cup with a pour spout. Cover and let it cool for 5 minutes.
- Uncover the coconut panna cotta and stir to blend. Pour it equally into 4 dishes.
- Cover or wrap the dishes well and place them directly into the refrigerator. Chill for at least 4 hours or overnight.
Make mango sauce
- Peel and slice the mangoes into attractive 2-inch slices. Measure out ¾ cup of sliced mango and process it in a small mixer or food processor with 2 TB raw sugar. You'll have a smooth spoonable sauce.
Unmold dessert
- Place coconut panna cotta with its glass dish in a large bowl with about an inch around the sides. Carefully pour boiling water into the empty bowl.
- Set a timer for 30-45 seconds. Remove the dish from the hot water bath.
- Run a thin sharp knife around the top edge of the small dish no more than ¼ inch down the side. Place a flat serving plate over the top. Invert while holding the plate and dish firmly together.
- Now the plate should be on the bottom with the molding dish upside down on top of it.
- Jiggle the dish to coax the coconut panna cotta to drop out of it. You can tilt the dish up and slide the tip of a knife down the inside edge of the dish if needed to release the dessert.
Top with mango slices and coulis
- Spoon a couple of tablespoons of mango sauce onto the plate with the coconut panna cotta and arrange mango slices along the side. Add a mint sprig or single strawberry to garnish the dessert if desired.
Store
- This vegan panna cotta will keep 3 days in the refrigerator before the texture changes. Store the dessert in its molding dish separate from the mango slices and sauce. Plate the dessert just before serving.
Notes
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- Whisk coconut milk, sugar, and cornstarch together thoroughly before cooking.
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- Stir vegan panna constantly and scrape the bottom of the pan with a spatula while bringing it to a boil.
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- Unmold individual desserts by warming each dish's bottom in a hot water bowl. 30-45 seconds is sufficient. Avoid leaving the dish in the water too long, or the dessert may separate when the mold is removed.
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- Mango will make the prettiest slices if it's smooth, stringless, and not overly ripe.
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