How do you make dairy free Panna Cotta?



1 ½ cups Whole Mylk

3 mangoes (depending on size), roughly chopped

¼ cup maple syrup

1 tbsp coconut oil

Small handful of coconut chips

Vegan gelatine/ powder agar

Optional: Fresh Mint


  1. Blend Whole Mylk, 2 roughly chopped mangoes, maple syrup and melted coconut oil.
  2. Pour blended mixture into saucepan and add vegan gelatine/ powder agar.
  3. Allow mixture to gentle simmer whilst stirring constantly. Heat for around 5 minutes, until gelatine/ agar dissolves completely and mixture has thickened.
  4. Lightly grease a 6 hole standard muffin pan with coconut oil.
  5. Chill in the fridge for at least 3 hours (or overnight) to set.
  6. Gently slide cocktail stick around edge of each panna cotta to remove from pan.
  7. Chop the remaining mango and top panna cottas with mango pieces, coconut chips and fresh mint.


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