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Dairy-Free Mango Coconut Panna Cotta Recipe with Easy Passion Fruit Drizzle

Dairy-Free Mango Coconut Panna Cotta Recipe with Easy Passion Fruit Drizzle

Welcome to a delightful tropical escape with our Dairy-Free Mango Coconut Panna Cotta Recipe with Easy Passion Fruit Drizzle. This creamy, luscious dessert is not only dairy-free but also incredibly easy to make, making it a perfect treat for any occasion.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings: 4 servings
Course: Dessert
Cuisine: Tropical
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the Panna Cotta
  • 1 can coconut milk 400 ml, use full-fat for creamier texture
  • 1 cup mango puree fresh or canned
  • 1/4 cup maple syrup or agave syrup adjust based on taste preferences
  • 1 tbsp agar-agar powder vegetarian alternative to gelatin
  • 1 tsp vanilla extract
  • a pinch salt to enhance sweetness
For the Passion Fruit Drizzle
  • 4 passion fruits cut open to reveal pulp
  • 2 tbsp maple syrup or agave syrup for sweetening

Equipment

  • Medium saucepan
  • Whisk
  • Measuring Cups and Spoons
  • Serving glasses or molds
  • Mixing bowl
  • Spatula

Method
 

  1. Step 1: In a medium saucepan, combine the coconut milk, mango puree, maple syrup, agar-agar powder, vanilla extract, and a pinch of salt. Use a whisk to blend everything together until smooth.
  2. Step 2: Place the saucepan over medium heat. Stir constantly to prevent sticking. As the mixture heats up, it will start to thicken slightly. Keep stirring until it comes to a gentle boil. Once boiling, allow it to simmer for about 2-3 minutes until the agar-agar is fully dissolved.
  3. Step 3: Remove the saucepan from heat. Carefully pour the mixture into your prepared serving glasses or molds. Allow the panna cotta to cool at room temperature for about 30 minutes.
  4. Step 4: Once cooled, transfer the panna cotta to the refrigerator. Allow it to chill for at least 4 hours or until fully set.
  5. Step 5: While the panna cotta is setting, cut the passion fruits in half and scoop out the pulp into a mixing bowl. Add 2 tablespoons of maple syrup or agave syrup to sweeten the tartness. Mix well and adjust the sweetness according to your preference.
  6. Step 6: Once the panna cotta is set, remove it from the refrigerator. Drizzle the passion fruit mixture generously on top of each panna cotta before serving.

Notes

This panna cotta can be made a day in advance, stored covered in the refrigerator until you’re ready to serve. Feel free to experiment with different fruits or toppings!