Jody’s CoconutPannaCotta with Spicy Mango pares things down to just a pair of flavors–coconut and mango–just in case you don’t have an ice cream machine and pastry kitchen standing in readiness for the next dessert launch
These vegan pops are extremely customizable, fruit-wise. Mangococonut chia pudding pops for all. Mix together the coconut milk, chia seeds, sugar, and vanilla
Creamy, cool, and coconutty, it’s a cross between pannacotta and Hawaiian haupia pudding. My local health food store just got young thai coconuts in stock
I stumbled upon many dessert recipes and this pannacotta become the champion because I love the unique taste of cardamom on milky dessert (and I happened to have some ripe mangoes
I was going to make them with yogurt but they were so close to being completely vegan that I though it would be nice to go all the way, Plus, I’ve been wanting to try this idea I had for vegan “yogurt” and I’m happy to say it worked and is amazing
I also have a vegan version without gelatin you can easily use too (see below). This low sugar and low FODMAP fruit has a delicious floral, sweet and slightly tart taste that works perfectly with the coconut cream
I have used coconut milk instead of cream, and agar flakes instead of gelatin (a derivative of sea vegetables rather than pig tummies – much cooler for us and the little piggies), making it dairy-free and completely vegan – which is pretty unbelievable when you taste it’s wibbly creaminess
*This White Chocolate Vanilla PannaCotta with Rhubarb is vegan and free of dairy & refined sugars. And what better canvas for a pretty pink syrup than a simple pannacotta
Place all ingredients except coconut oil in a high-speed blender and blend until perfectly smooth. Pour the pannacotta mixture into molds and place in the freezer for about two hours
![Raw Lemon Panna Cotta With Raspberry Sauce [Vegan, Gluten-Free]](http://cdn.mytaste.org/i?u=group2%2FM00%2FD5%2F68%2FCgAINllIi8qAKbJnAAEafTiHRI0278.jpg&w=330&h=270&c=1)
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