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Vegan Mango & Vanilla Panna Cotta (GF, DF, V)

DWELL by Michelle
This delicious Mango & Vanilla Panna Cotta takes its inspiration from the iconic Italian dessert. This time, we've given this classic dessert a vegan makeover that highlights refreshing mango flavors without sacrificing the smooth and creamy texture you look for in traditional panna cotta. The secret? Agar-agar! Gluten-Free, Dairy-Free, and Vegan.
5 from 4 votes
Prep Time 10 mins
Cook Time 20 mins
Rest Time 1 hr 30 mins
Total Time 2 hrs
Course Dessert, Snack
Cuisine American, Italian
Servings 6 servings
Calories 152 kcal

Ingredients
  

Vanilla Panna Cotta Layer

Mango Panna Cotta Layer

Instructions
 

For the Vanilla Layer

  • Into a medium pot, add coconut milk and sugar over medium-high heat. Once mixture is boiling, add in agar-agar powder and whisk to combine. Add in the vanilla extract, then stir for 2-3 minutes.
  • Pour the vanilla mixture into 6 dessert cups (you may fill more if you use smaller sized cups). Chill in the fridge for at least 45 minutes, or until set.

For the Mango Layer

  • Meanwhile, add coconut cream, almond milk, and sugar into the same medium pot over medium-high heat. Once mixture is boiling, add in agar-agar powder and whisk to combine. Turn off the heat and set aside for 5 minutes. Then add in the mango puree. Stir to combine.
  • Once the vanilla layer has firmed up, divide the mango mixture into the same 6 cups to form a layer on top of the vanilla panna cotta. Chill in the fridge for at least 45 minutes, or until set.

Serving Instructions

  • Once both layers are set and cool, remove panna cotta from fridge and garnish with extra mango slices and mint leaves. Serve immediately. ENJOY!

Notes

* Make sure that both vanilla and mango mixtures are boiling before stirring in the agar-agar powder to prevent it from gelling up too soon. 
 
Keyword agar agar, coconut cream, coconut milk, easy dessert recipes, Gluten-Free, how to make panna cotta, italian dessert, mango, panna cotta, sweet recipe, vegan, without gelatin