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.
Since the coconut comes through in the pannacotta I wanted to counterbalance that by creating a sweet fruit sauce. That is where your fresh summer fruit comes in.
Feel free to play around with the fruit used in the sauce. Suggestions for other fruits you can use are:
Vegan Coconut Pannacotta with Pineapple Mango Sauce
A creamy and delicate coconut-based pannacotta topped with a creamy pineapple mango sauce.
- 1 15 oz. can of full-fat coconut milk
- 1/4 cup maple syrup
- 1 tsp agar agar powder
- 1 vanilla bean
Pineapple Mango Sauce
- 1 pineapple, diced
- 1/4 cup diced mango
- 2 tsp corn starch
- 2 tbsp organic cane sugar
- Fresh strawberries
In a small saucepan, combine coconut milk, maple syrup, and agar agar. Scrape seeds out of vanilla bean and add to mixture along with the full bean. Turn heat to medium-low and bring to a simmer. Simmer for 4 min. until slightly foamy.
Taking a mold or small ramekin, place a sieve/small mesh strainer over the mold and pour in the mixture to just under the fill line. Repeat for 3 other molds.
Place pannacotta into the fridge and let set for 1-1 1/2 hours or until firm to touch.
While pannacotta is setting, prepare the sauce. In a blender, puree all the ingredients (except fresh strawberries) until smooth. Pour into a small saucepan. Over medium-low heat, bring to a simmer and cook for 2-3 min. or until slightly thickened. Pour into a jar and bring to room temp. Transfer to the fridge to cool for an additional 15 min.
Once pannacotta has set, flip it upside down and slide it onto a plate. Pour over the sauce and top with sliced fresh strawberries.