Coconut Panna Cotta (Vegan)

With the weather in London flip flopping (think one day June and the next November…), I’ve been juggling with all sorts of recipes to have the sun come and stay!

One of the tricks up my sleeves to get that tropical island holiday vibes no matter what the weather throws your way are those super easy vegan coconut panna cotta.

Vegan Coconut Panna Cotta | Cake + WhiskyVegan Coconut Panna Cotta | Cake + WhiskyVegan Coconut Panna Cotta | Cake + Whisky

Topped with mango puree, a sprinkle of dried mango powder and a few coconut curls for the ultimate tropical beach vibes.

Coconut Panna Cotta 8 Vegan Coconut Panna Cotta | Cake + Whisky Coconut Panna Cotta 2

Basically sunshine in a bowl.

Vegan Coconut Panna Cotta with Mango Puree (serves 4)

Ingredients: 200ml coconut milk, 200ml coconut cream, 3 tsp maple syrup, agar (see packaging for quantities), 1 ripe mango, coconut flakes & dried mango powder (Amchoor) to serve

1. Pour the coconut milk, cocnut cream, maple syrup and agar into a big saucepan and mix until well combined. Bringing to a boil over medium heat and simmer until thickened, approximately five minutes.

2. Pour the mix into 4 small glass or ceramic pots. Let it cool down a bit before popping them in the fridge for at least 3 hours before serving.

3. Peel, chop and blend the mango (add a bit of maple syrup if needed). Store in an airtight container in the fridge.

4. When you’re ready to serve, take the coconut panna cottas out of the fridge, pour a couple of tablespoons of mango puree on top, then sprinkle with some dried mango powder and coconut flakes and serve immediately.

Coconut Panna Cotta (Vegan)

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