As summer is ending…yes I know that is sad to hear…we have to take advantage of all the fresh fruits that are ripe on our counter. For me, that includes pineapple and mango.
Now you could go the simple route and make a fruit salad, but why not puree it with a bit of sugar, starch, simmer it down and pour it over an uber creamy and delicate pannacotta? Now that is what I am talking about.
A soft, delicate coconut-based pannacotta topped with a sweet & creamy pineapple mango sauce and fresh strawberries. With hints of fresh vanilla bean, this will truly excite your taste buds.
Panacotta may seem like a hard challenge to endeavor considering it is traditionally made from heavy cream and milk. However, with the help of the high-fat content from the coconut milk and thickening agent of agar agar, your vegan pannacotta dreams will come true.
Agar agar is a natural vegetable gelatin derived from the sea. It acts as a thickening agent to produce bouncy and jello-like consistencies. You could also use it to create creamy and thick vegan cheeses!
Since coconut milk has a high-fat content it cooks down and becomes pretty thick. It also aids in the ultra-creamy texture that pannacotta traditionally has.…
