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Prep time
8 hours
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Cook time
30 minutes
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Makes
4 Servings
Author Notes
This recipe was developed keeping plant-based indulgence in mind! The panna cotta base is a blend of Planet Oat Original Oatmilk and coconut cream to provide that creamy, nondairy base. The panna cotta is set with agar powder to keep recipe completely vegan. Finally, lime juice is added to the base, to add a little brightness and acidity and to complement the coconut cream, and the whole dessert is topped with a simple, homemade mango jam for that pop of color and tropical, fruity flair. This recipe is perfect for summer and is a great make-ahead dessert that requires minimal cooking but an awesome payoff. —Claire Aucella
Ingredients
- For the panna cotta base:
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1 1/2 cups
Planet Oat Original Oatmilk
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1/2 cup
unsweetened coconut cream
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1/2 teaspoon
agar powder
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1/4 cup
sugar
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1/8 teaspoon
salt
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juice of 1 lime
- For the mango jam:
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1 cup
frozen mango chunks
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1/2 cup
water
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1/4 cup
sugar
Directions
- For the panna cotta base:
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Measure and add the oat milk, coconut cream, agar powder, sugar, and salt into a bowl. Whisk thoroughly until sugar is fully dissolved and ingredients have been fully combined.
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Add the mixture to a saucepan and heat over high heat until bubbles start to form around the edges of the pan, stirring occasionally. Once the mixture just starts to boil, turn the heat down to low and cook for 60 seconds, stirring constantly. After 60 seconds, remove the pan from the heat.
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Add the lime juice to the heated mixture and stir to combine.
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Portion the panna cotta base into 4 glass jars while the mixture is still hot using a ladle or heat-proof liquid measuring cup. Once portioned, move the glass jars to the refrigerator to allow the panna cotta to cool and completely set, at least 4 hours and up to overnight.
- For the mango jam:
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Add all ingredients into a small saucepan and bring to a boil over high heat.
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Once boiling, reduce the heat to low, cover, and simmer for 15 minutes.
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After 15 minutes, the mango should be completely tender and able to fall apart when the mixture is stirred. Press the mango with the back of the spoon to break it down into smaller pieces. The mixture should be the texture of a loose jam.
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Pour the jam into a heat-proof container and allow to cool in the refrigerator until completely set, at least 4 hours or up to overnight.
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Final assembly: When the panna cotta base and the mango jam have both fully cooled, remove both from the refrigerator.
Portion the mango jam on top of the coconut lime panna cotta and serve any leftovers on the side. Grab a spoon and enjoy!
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