Coconut Mango Pana Cotta

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

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.⁠

We really do love searching Alive Magazine’s Website for recipes. They are always fresh, delicious and in season. Plus they have recipes for all kinds of different diets! Check them out when you get a chance.

Recipe: Alive Magazine

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