Coconut Mango Pana Cotta

Ingredients⁠
14 oz can full-fat coconut milk⁠
2 cups roughly chopped mango, thawed if frozen⁠
3 Tbsp maple syrup⁠
1/4 tsp ground turmeric⁠
1 Tbsp coconut oil, melted⁠
1 tsp agar agar powder⁠
Toasted coconut ribbons, for garnish⁠
Your favorite berries, for garnish⁠
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Directions⁠
To blender container, add coconut milk, mango, maple syrup, turmeric, and coconut oil, and combine together until smooth and creamy.⁠
Into medium saucepan, pour mixture and whisk in agar agar powder. Place saucepan over medium heat and bring mixture to a gentle simmer, stirring constantly. Continue cooking at a gentle simmer, stirring often, until agar agar is completely dissolved, and mixture lightly coats the back of a spoon, about 5 minutes.⁠
Divide warm panna cotta mixture equally among 6 wine glasses, pretty glass containers, or small jam jars. Place on rimmed baking tray and refrigerate, uncovered, for at least 2 hours.⁠
To serve, garnish top of each panna cotta with toasted coconut and a scattering of berries, if desired.⁠
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Recipe: Alive Magazine